Hoto

3” piece of kombu
3 – 4 dried shiitakes, soaked and sliced
kabocha squash, cut in large pieces
carrots, cut in large pieces
daikon, cut in large pieces
burdock, cut in matchsticks
chinese or napa cabbage, cut in large pieces
scallions, sliced
udon noodles or other pasts, precooked
water
miso

OTHER OPTIONAL INGREDIENTS:
taro potato, cut in large pieces
jinenjo root, cut in large pieces
lotus root, thinly sliced
leeks, cut in large pieces
cabbage, cut in large pieces
fresh mushrooms
fresh sprouts
fresh tofu, or dried tofu that has been soaked and cut
tempeh, cut in large pieces
sliced mochi

1. In a large nabe pot, place the kombu, the shiitake, and the root and round vegetables. Cover the vegetables with water.

2. Bring to a boil, lower the flame. Cover and cook for 20 to 30 minutes or until the vegetables are soft.

3. Add the noodles and green leafy vegetables. Cook 3 – 5 minutes.

4. Dilute miso with some of the broth and add to the dish together with the scallions. Simmer for 3 minutes before serving.


NOTE: If you are using mushrooms, tempeh or dried tofu, add them at the beginning. If you are using fresh tofu, sprouts or mochi, add them together with the leafy greens, toward the end.



http://www.minadobic.org/internalremedies.php

Kinpira Soup

To make the blood strong and to relieve some hot flashes.

Burdock root
Carrot root
Lotus root, fresh or dried and soaked - Optional
Sesame oil – Optional
Sea salt
Spring Water
Onion
Sweet Winter Squash
Sweet Young White Miso
Dark Aged Barley Miso

1. Chop very finely equal amounts of burdock root, carrot, and lotus root (if using lotus root).

2. Lightly brush sesame oil in the bottom of a pan (or add a small amount of water if not using oil), and heat on a medium high flame.

3. When oil or water is hot, sauté the burdock for 2 to 3 minutes. You may add a pinch of salt.

4. Layer the lotus root (optional) and carrots on top of the burdock.

5. Cover all vegetables with spring water. Bring to a boil. Lower the flame, cover, and simmer for 30 to 40 minutes (until all vegetables are very soft). You may need to add water from time to time.

6. Add very finely chopped onion and sweet winter squash, and cook further until the onion and the squash become very soft.

7. Mix the two kinds of miso 50/50 and dilute some in the soup broth.

8. Slowly add enough of the miso for a nice taste, gently stir, and simmer for another 5 minutes.

9. This strengthening soup should be like a hearty stew.


http://www.minadobic.org/internalremedies.php