Cat's Kitchen - Transform your health with Shiatsu...Miso soup!

Cat has changed from her usual spot- behind the camera to the limelight! She shows us how to make a Miso soup, which is great for nourishing us in the winter. Miso has so many benefits since it's packed with nutrients- it's great for your bones and keeping your heart healthy. Here are the three main parts to Miso: Dashi stock. Made up traditionally of Dashi Kombu (sea kelp) and Bonito flakes (dried fish). If you wish to make the stock veggie/vegan just use Dashi Kombu. Take a sheet of dried Dashi Kombu and tear it into 3 pieces, add it to a jug of cold water and leave it to soak- minimum 1 hour or best overnight! Miso. Using whatever Miso you can get dark or light, using 1 tbsp per person/per serving. You will need 200-250ml of Dashi stock per person/per serving. Only add Miso in once your veg and the first ingredients are boiled, NEVER BOIL MISO! (Takes all the fermented goodness out of it!) Veg/ other ingredients. You can add what you like to your Miso soup, in Japan it depends on the region, the season, and your personal preference as to what goes in the soup. Some things that you can use: Seasonal veggies ( I usually choose 3 different veg but you can use one or more depending on what else you add). Mushrooms- you can get shitake mushrooms but it's not the end of the world if you add chestnut or closed cup mushrooms- whatever you have to hand. Tofu- it's preferable to add silken tofu but you can add firm tofu if that's what you can find. Fresh ginger, chopped nice and fine, you can add some in when cooking the soup but also add a bit in at the end to add an extra fresh kick. If you did want to add meat you can add pork or chicken, cook it before adding it to the soup, around the same time you would add the mushrooms. An extra bit of protein why not add soft or hard boil eggs, cut them in half and float those golden boats onto each serving! Shiatsu centre and the New Energy Work team X