Miso is a bean paste made from fermented and aged soybeans mixed with another grain such as rice or barley. Red and barley miso have a strong flavour. Yellow and white miso a more delicate flavour. Miso soup is a warm and hearty soup, great for a winter meal.
This miso came in a glass jar but often it comes in plastic tubs. Find it in the healthfood store or at Trader Joe's.
I added a thinly sliced carrot, reconstituted shiitake mushrooms and green onions to my soup. You cook the veggies in broth or water then take some of the warm water and mix it with miso in a separate bowl. You never want to add the miso directly to the soup pot as the boiling water kills the miso benefits.
I also cooked some udon noodles in a separate pot and added them to my soup bowl. When the veggies are tender I removed the pot from the stove and added the miso mixed with water. Then I poured the soup broth and veggies over the noodles. You can use any variety of veggies such as cabbage, onion, bits of brussel sprout. Seaweed is traditional. Tofu also. Whatever you have on hand.
Any soup can become miso soup by adding the miso mixed with water to it after you remove the soup pot from the stove. In Japan this soup is eaten for breakfast as well as other meals. Sometimes when I am not feeling well I just mix some miso paste and warm water and drink the soup that way sans veggies.
A great film to watch is Tampopo, a humerous Japanese film centered on the art of noodlemaking.
Healthnote: I canceled my CT scan for now. Want to do more consulting as to whether it is really necessary for me to swallow barium.