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Is Being Busy Being Lazy? – Miso Soup recipe

You ask a friend to meet you after work or school just to chat. The answer goes something like this. ‘I can’t. I’m so busy. There just aren’t enough hours in the day for all that I need to get done.’ Your friend precedes to somewhat proudly ramble on about all they are involved with and why they can’t possibly spare an hour to chat with you because there is just no time.

When did being so busy become fashionable? Is this speeding through life really worth it? How can it possibly be healthy for you? Are you fully present and tuned in while you are busy? Are you just mentally checking items off of your to-do list? Could you maybe be lazy just letting life pass us by day by day? Are you possibly running from your life instead of enjoying your life? Could it be that you don’t want to face yourself and you just speed through your day to make room for the next day’s tasks? Are you possibly out of control while you hurriedly try to get it all done? What are you doing that takes up all your time anyway?

Take a deep breath.
Sit still and ask yourself…
What am I really doing today?
Do I really need to do all this?
Can I delegate this?
Am I being lazy and not addressing
my own needs today?
Is all this busyness just making me a
nervous wreck?

Now take that to-do list and write the following….

#1. Spend 15-25 minutes in the morning alone without being connected to anything or anyone and meditate. Your mantra will be ‘Let Go.’

It is this quiet thought, contemplation or meditation that you need most of all in the morning. Do you want to see your life more clearly? Close your eyes and see within and meditate.

You will find that if you take this time to ‘Let Go,’ your work throughout the day will be more productive and less harried. That ‘quiet me time’ is just what your life needed.
If you fill up the day with busyness, your day gets out of control, but if you take the time to meditate you will see how much better in control your life will be.
Relax and prepare miso soup to calm the digestive tract and eat it every day for breakfast after meditation.

Basic Daily Miso Soup


Miso is a fermented soybean paste used to flavor various dishes, but most widely used to season soups, like bullion.

Miso’s natural fermentation process creates a combination of enzymes that strengthen and nourish the intestinal tract.
The best quality miso are aged over two or more summers.
Basic Daily Miso Soup encompasses the use of miso, a small amount of sea veggies to mineralize the blood, and a variety of veggies. The balance of these ingredients creates a strengthening energy vital to life!

Your homemade Basic Daily Miso Soup should be light and brothy, like a consommé with veggies.
The flavor should be delicate, and not too salty. To follow are directions for a daily miso broth. This is the traditional broth cooked in the Orient for the first meal of the day. So keep it light, fresh tasting, simple and delicious.


– 3 Cups spring or filtered water (whenever and wherever I say water, I mean filtered or spring water)

– 1-inch piece of wakame (per cup of soup) – soaked until tender (about 3 minutes) then diced.

– Several pieces of a few veggies, thinly sliced…for instance, onions made into half moons, daikon, matchsticks, carrot coin

s, finely shredded
– Chinese cabbage or head cabbage, diced winter squash, tiny tofu squares etc…vary the veggies each day.
½ -1 tsp barley or brown rice miso per cup of broth
– Fresh scallions thinly sliced for garnish

Bring the water and the wakame to a boil, cover and simmer over low heat for about 3 minutes.
Add some veggies and simmer, covered, over low heat for 3-4 minutes, until just tender.
Remove a small bit of broth and put into a bowl, add the miso and stir it up to dissolve the miso and stir it back into the soup.
Simmer, uncovered without boiling for 3-4 minutes more.
Serve garnished with fresh scallions

Just a note…any vegetable soup that you add miso to is basically a miso soup, just use no added salt. Prepare it the night before for an easier morning routine.


Author: Kate Corallo

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