Nov 5
Miso Soup
An extremely simple, very tasty, Japanese soup…
A small broccoli washed and chopped into medium sized florets
1 medium Zucchini cut into medium sized slices
2 small carrots scraped and cut into chunks
A packet of oyster mushrooms, washed and cut into big pieces
Half a packet of button mushrooms, washed and cut into 4 pieces each
7-8 pieces of baby corn washed and slit into 2
Half a packet of spaghetti prepared according to the instructions on the packet (The angel hair or glass noodles are best)
a small piece of ginger grated
1 clove of garlic finely chopped
Salt to taste
3 tablespoons of good organic Miso paste
Miso Soup
In a hard bottomed pan, heat 2-3 tablespoons of oil (you can use any oil, i prefer olive oil). Add the ginger and garlic and cook until slightly browned. Add all the vegetables and the mushrooms. Stir it for a bit on high heat. Then add 2 cups of water or soup stock, so as to completely cover the veggies. Add salt. Put a lid on the pan and cook until veggies are soft and tender.Add the spaghetti and allow to simmer on very low heat. You may thicken the soup a little bit if you lie it that way by adding a spoonful of rice flour to hot water, dissolving that and adding this to the soup.
Put 3 table spoons of miso into a small bowl. Add a few tablespoons of the hot soup water to it, and dissolve the miso paste completely. Add this mixture to the soup. Check the taste and see if you need more miso.
Serve immediately.
This is one soup that doesn’t need bread or anything else to go with it. It tastes perfect just as it is 
Do not re heat the soup once you have added the miso, it will spoil.
Jai Gurudeva!
love
bawa
ps It can be challenging to buy Miso paste in India, though i have heard that you can get it in Mumbai and Delhi. I get mine from Singapore or Dubai
(3 votes, average: 5.00 out of 5)
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Tags: soup
naice..!!! y is dat wenever i am hungry,,(very hungry).. you put a yuuummmm nd delicacy on ur blog..!!???yeh toh cheating hai..!! <3
Bawa ,
Y do u always prefer continental Y not South Indian East Indian North Indian West Indian Recipes? But Yes HA what ever U do it’s always tasty
Luv U Bawa
Sudha.P
I love South Indian food, but i am not so very good at cooking it
as far as north indian is concerned, add paneer, ghee, butter, chillies and sundry veggies and if you still feel something is missing, add some cream and you are done 
West Indian food, i find simply too spicy for my taste and east Indian food i have not really had the pleasure of tasting enough
So i fall back on what i know how to cook and what my tongue can enjoy and my stomach can handle
Jai Gurudeva!
love
bawa
See? You should visit Cal more often if you want to taste east indian food
Or better still, my home in sgp
hehe! bau… that’s true for north indian food that you get outside of north india
and in most ordinary resteraunts
ghee, butter, cream… yea, you can’t do without that! :>
With the recipies in the blog i could start a hotel.. !!!
But well………
Bau in front of you all the recipes just melts away and i am left with only one secret ingredient .. Your Love..
i guess i could manage that.. ! 
I can possibly thank you… for just being there!
Its very nice to read you blog..!! Very Very Nice.. one day its jokes. another day gyan another day recipe.. Every day SIMPLY Bau n (dinesh) !!!! That’s what we love.. 
Jai Gurudev!
Loads of Love and Devotion,
Aparna
Ingredients !!
!!!
I want to continue 60 30 10
I was not sure what Miso was and this is what I read
http://en.wikipedia.org/wiki/Miso
Got a fwd mail I liked :
I’ve learned…. That the best classroom in the world is at the feet of an elderly person.
I’ve learned…. That when you’re in love, it shows.
I’ve learned…. That just one person saying to me, ‘You’ve made my day!’ makes my day.
I’ve learned…. That having a child fall asleep in your arms is one of the most peaceful feelings in the world.
I’ve learned…. That being kind is more important than being right.
I’ve learned….. That you should never say no to a gift from a child.
I’ve learned…. That I can always pray for someone when I don’t have the strength to help him in some other way..
I’ve learned….. That no matter how serious your life requires you to be, everyone needs a friend to act goofy with.
I’ve learned…. That sometimes all a person needs is a hand to hold and a heart to understand.
I’ve learned…. That simple walks with my father around the block on summer nights when I was a child did wonders for me as an adult.
I’ve learned…. That life is like a roll of toilet paper. The closer it gets to the end, the faster it goes.
I’ve learned…. That we should be glad God doesn’t give us everything we ask for.
I’ve learned…. That money doesn’t buy class.
I’ve learned…. That it’s those small daily happenings that make life so spectacular .
I’ve learned… That under everyone’s hard shell is someone who wants to be appreciated and loved.
I’ve learned….. That to ignore the facts does not change the facts.
I’ve learned…. That when you plan to get even with someone, you are only letting that person continue to hurt you.
I’ve learned…. That love, not time, heals all wounds..
I’ve learned…. That the easiest way for me to grow as a person is to surround myself with people smarter than I am.
I’ve learned…. That everyone you meet deserves to be greeted with a smile.
I’ve learned…. That no one is perfect until you fall in love with them.
I’ve learned… That life is tough, but I’m tougher.
I’ve learned…. That opportunities are never lost, someone will take the ones you miss.
I’ve learned ….. That when you harbor bitterness, happiness will dock elsewhere.
I’ve learned…. That I wish I could have told my Mom and Dad that I loved them one more time before they passed away.
I’ve learned…. That one should keep his words both soft and tender, because tomorrow he may have to eat them.
I’ve learned…. That a smile is an inexpensive way to improve your looks.
I’ve learned…. That when your newly born grandchild holds your little finger in his little fist, that you’re hooked for life.
I’ve learned…. That everyone wants to live on top of the mountain, but all the happiness and growth occurs while you’re climbing it.
I’ve learned….. That the less time I have to work with, the more things I get done.
Bawuzzz! No question and answers since a long time…
Hummmmm…… interesting recepie. I have always had MISO soup that is clear with scallions, tofu and bean curd. So i was curious to find out more after reading your article. Below is information i got from Wikipedia that you may find interesting….
Preparation and serving
Miso soup can be prepared in several ways, depending on the chef and the style of soup. Japanese recipes usually call for most vegetables and meats to be cooked in the simmering dashi, particularly mushrooms, daikon, carrots, potatoes, tofu, and fish. The miso is suspended separately in some dashi stock removed from the simmering mix, kept relatively cool (still hot, but below boiling) to keep the miso paste from cooking, which alters the flavour (there is some belief that cooking the miso “kills” it and reduces the health benefits of biologically active miso paste). When the vegetables are cooked, the stock is removed from heat, the miso suspension is added and mixed into the soup, any uncooked ingredients are added, and the dish is served.
In Japan, miso soup and white rice make up the central dishes of the traditional Japanese breakfast, and so most Japanese people drink miso soup at least once a day. The soup has been a favorite of commoners and royalty alike for many centuries.
The soup is usually served in lacquer bowls with lids and drunk directly from the bowl, though the solid ingredients are eaten with chopsticks.
Miso paste
The choice of miso paste for the soup defines a great deal of its character and flavor. Most miso pastes can be categorized into red (akamiso), white (shiromiso), or black (kuromiso), with darker pastes having a heartier, saltier flavor. There are many variations within these themes, including regional variations, such as Sendai miso; pastes designed to be used with specific misoshiru ingredients, such as yasaimiso, a white miso for use with miso-vegetable soup; and seasonal variations.
Stock
The most common dashi soup stocks for miso soup are made of niboshi (dried baby sardines), kombu (dried kelp), katsuobushi (thin shavings of dried and smoked bonito, aka skipjack tuna), or hoshi-shiitake (dried shiitake mushrooms). The kombu can also be used in combination with katsuobushi or hoshi-shiitake. The kelp and/or shiitake dashi serve as a vegetarian soup stock.
Outside of Japan, American or European style miso soup is sometimes made by dissolving miso in a Western vegetable stock. The stock might include ingredients such as negi, carrot, potato and daikon radish. In some versions of the dish chicken stock, Western-style fish stock, and other non-dashi bases can even be used, but there is some debate over whether or not miso soups made using these non-traditional bases count as true misoshiru. Christian Japanese refugees who came to the Philippines during the Edo period brought along miso soup, but the Filipino recipe differs mainly by the inclusion of tamarind, which gives it a more sour taste than the original Japanese version.
Solid ingredients
According to Japanese custom, the solid ingredients are chosen to reflect the seasons and to provide contrasts of color, texture, and flavor. Thus negi and tofu, a strongly flavored ingredient mixed with a delicately flavored ingredient, are often combined. Ingredients that float, such as wakame seaweed, and ingredients that sink, such as potatoes, are also combined. Ingredients can include mushrooms, potatoes, seaweed, onion, shrimp, fish, and grated or sliced daikon. Nearly any Japanese ingredient is added to some type of misoshiru. However, misoshiru does not typically contain many ingredients beyond the stock and miso.
Sounds yummy! ….Although I am never interested in cooking anything…….hahahahah!
Rajsic..very rajsic
hmm i got loads from sydney for myself oh andi made a miso dressing for a salad using the paste with a bit of soy sauce ,grated ginger, crushed peanuts , some sweet chilli like a wee pinch , the salad ofcourse has steamed tofu, beansprouts,crispy noodles, and blanced bak choy with yellow bell peppers was tasty… try adding leeks 2 miso soup along with mushrooms tastes yummmmmmmmmmmmmmmmmm… as usual a fantastic recipe…..
I am 17,,can i do Art Of Living??
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You can do the YES!+ next year!
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What the heck is this DSN Challenge?
Were they given a task or something?
shhhh … yes they were
ha ha how SWEET
Conceptually this seems very much like the soupy noodle my friend from Brunei had taught me…although not an elaborate one as this!
I always thought corn starch helps thicken soups…..i need to try rice flour…..if u say it works!
Regards
Shilpa
Works like a charm! and is much healthier
wow lovely recepie bau…will surely try it out…jgd!!
Bawa, an aol teacher told me that one should not eat mushrooms, as they have negative prana because they grow on dead materials, and for that reason they are not part of ashram food, but i see, you have been using mushrooms in your recipes. Should we eat mushroom or not?
I eat mushrooms. There are many things that are not part of Ashram food, and its not bcoz its negative prana.
You are welcome to our home in Kolkata for both ….South and East Indian cuisine …. being Southies in an East Indian state…
Hi to both of you…. Jai Gurudev!
Love,
Sudha,Rema, Jaya
Was reading something on the web and had a question. Thought of posting it here, hoping I am lucky enough to get an answer. What are Guruji’s thoughts about the various predictions regarding the year 2012. Very soon we have a movie coming too. I hope that Nostradamus is finally wrong.
Jai Gurudev
Ritu
I m curious about DSN challenge.
Please tell, what is this DSN challenge.
You have to do the DSN to find out
I am also curious …. we need to do DSN or Yes+ DSN ?
Its look like good delicious food.
The ladel just beside the bowl looks like eggs
. ….For a moment i thought they were eggs….
Thanks Bawa was deciding between making Italian or Japanese tonight. This helped me make my mind up. The menu is Miso
, Sushi, Tempura and Mock Chicken Teriyaki with Broccoli. Also Miso is available in plenty at Godrej Nature’s basket(in bottles and Sachets) in Bombay.