Dead Sea Soup

Last Updated on Wednesday, 5 January 2011 12:03 Written by Flax Wednesday, 5 January 2011 12:00

Being that it is now winter, people are cold. Additionally, since I have everyone eating seaweed, they are colder than usual. While the cooling effects of seaweed are wonderful for the summer they add an extra layer to the regular winter chill. The best way to counter-act the cooling effects of seaweed is to eat it together with ginger.

Therapeutically, ginger is warming, invigorating, and decongesting. Ginger helps to strengthen the kidney-yang energy and to tonify the kidneys. This means that it gives us fuel for our own internal fire and also enables the inner heat to then circulate. This makes it the ideal spice for someone suffering from cold hands and feet.

While the original title for this soup was a Mushroom-Ginger Soup, a trip to the dead sea provided me with a much more memorable title. As I was floating in the healing waters I realized that the dead sea is the ultimate expression of Kidney energy. The dead sea is the lowest point on earth, the earth’s foundation if you will. The waters cleanse your skin and bodies of toxins and helps with water metabolism. Likewise the kidneys are the lowest of the bodies yin organs. They help the body to remove toxins and they help with water metabolism.

The title of this soup is intended to express that the soup functions in the same way as the dead sea. It’s purpose is to tonify the kidneys, strengthen the kidney-yang energy and to help remove toxins from the body. And, like the dead sea, it is meant to be enjoyed.

Ingredients:

olive oil
1-2″ ginger, grated
1 onion, cut on an angle into small pieces
1 clove garlic, diced
1 package shitake mushrooms, chopped small
1 package button mushrooms, chopped small
1 cup shredded cabbage
1 tbsp wakame, soaked for 10 minutes
3 liters boiling water
2 tbsp miso (or to taste)

Saute the onion, ginger and garlic for two minutes. Add the mushrooms and cabbage and saute until the mushrooms are soft. Squeze the excess water from the wakame and add to the pot. Add the water, bring to a boil and remove from the flame. Remove a cup of liquid from the soup, mix in the miso and then return the soup-miso mixture to the pot.

Serve immediately accompanied with soy sauce.

Enjoy!


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