Vegetable Miso Soup
This savory recipe for miso soup is courtesy of the Blum Center for Health (located just moments from Doral Arrowwood Hotel Conference Center in Rye Brook, New York). The center uses their expertise in Food as Medicine, Mind.Body.Spirit and Functional Medicine to custom design your treatment program. Classes offered include Nutrition in the Kitchen as well as cooking gluten free, and cooking with children.
Blum’s state-of-the-art, teaching facility is designed to be aesthetically pleasing, easy to navigate and environmentally friendly. Importantly, the kitchen was created to make visitors feel at home. Its 11-foot island can comfortably seat 12 people with plenty of space for food prep and cooking on the Wolf 36″ Induction Cooktop. (This cooktop does not use fossil fuel and is only “on” when the magnetic cookware is placed on it.) There are closed circuit television cameras and screens to project the cooking demonstration so that it’s easy to see what the chef is doing. The camera can also stream activity from the kitchen into the waiting room so that visitors can preview the classes. Because the kitchen is separated from the waiting room by a sound-proof sliding glass wall, clients, guests, and staff can see classes and know what an integral part cooking is to the Blum Center for Health. In addition to classes, Blum offers retreats and the use of its kitchen for private events.
Nearby at the hotel, there are plenty of ways to relax and unwind at Doral Arrowwood. This picturesque retreat hotel has been designed to accommodate executives and weekend leisure guests alike. The wellness services at Doral Arrowwood focus on fitness. The Westchester Health Club at Doral Arrowwood services include certified personal training; Massage services; Racquetball and squash courts; Two indoor tennis courts and three outdoor courts; Indoor/outdoor heated pool with lap lanes; Steam rooms; Sauna rooms; Recumbent bicycles; Free weights and dumbbells; Precor elliptical trainers; Life cycles/stairmasters; Nordic track; Treadmills; Concept II rower; Cardiovascular equipment; Aerobics; Sand volleyball court; Outdoor basketball courts.
- 1 package brown rice udon noodles
- 1 onion thickly sliced
- 1 tablespoon wakame sea vegetable
- 2 quarts filtered water
- 5 heaping tablespoons white miso paste
- 1 teaspoon ginger, minced
- 4 oz. soft tofu, drained and cut into 1” cubes
- Flat Leaf Parsley Leaf (finely minced over the top at finish)
- Bring a large pot of water to boil with a pinch of salt. Add the noodles and stir, cooking for about 8-10 minutes or al dente. Strain the noodles and run under cold water.
- While the noodles are cooking, sauté the onions in 1 tablespoon of water until translucent. Add water, wakame and gingerroot into a 3 quart pot. Bring to gentle boil, then simmer 20 minutes with lid.
- In a small bowl blend your miso with a ladle of liquid from the soup pot, and add this diluted miso plus the tofu to the soup and heat very gently for only 3-4 minutes keeping the live enzymes of the miso intact, but allowing the flavors to mingle.
- When the soup is ready add the noodles, garnish with the parsley and serve.