There is a great soup that I highly recommend at any time of the year but especially in winter. Miso. What I love about Miso is along with other fermented foods, it’s great for the gut and this recipe helps to feed the thyroid. When people think of probiotics to aid the intestinal flora they usually think of Acidophilus and Bifido-bacterium. They are both good things (if they aren’t swimming in sugar like many commercial brands). The problem is there are literally tens of thousands of bacteria that are required to make a healthy gut micro-biome. This means fermenting food is better than just supplementing with just one or two different types.  When I muscle test and find weakness with the Teres Minor, Pectoralis major Claviclular or Quadriceps muscle I recommend Miso soup. I also recommend it when you are hungry.  It’s easy to make and is said to be strengthening. There are many different types of miso. I recommend brown or dark miso for soup which is salty and more savory. Whole food chef T.V. Tony Chiodo recommends it for breakfast, as a pick me up, or as a light evening meal. When you use wakame you may boost your iodine levels which is essential for many organs including the thyroid.

Miso soup

Finely slice half an onion

Thinly slice 3 mushrooms, dried shitake is good, soak for ten minutes in one cup of water

Julienne half a carrot

Two pinches of dried wakame seaweed (Tasmanian if possible)

Half a Chinese radish thinly sliced

Tablespoon of miso

Greens-Sliced chinese cabbage, bok-choy, or kale. 1 cup

2 tablespoons of thinly sliced spring onion

Boil the onion, wakame, mushroom and soaking liquids with 4 cups of water. Cover and simmer for ten minutes. Add the cabbage and chinese radish and simmer for 3 minutes. Take some broth and dilute the miso, add in with the greens. Serve in bowls topped with spring onion. Serves 4