This Miso Soup Recipe is Addictive

By
Emily H
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Soups are not only great to keep you warm this winter, but the right soups can also boost your immunity. Try this delicious miso soup to keep you healthy over winter… Miso Soup to serve four. – 4-5 cups vegetable stock (or seaweed soaking water) – ½ cup wakame or kombu seaweed – 4 shiitake or reishi mushrooms (dried or fresh) – 1½ cups vegetables (leek, zucchini, carrot, cabbage, broccoli, cauliflower-cubed small) – ½ block of tofu (approx 150g)–cut into small cubes. – 3 tbsp miso paste (gen mai) – 1 tsp sesame oil – 1 tsp grated ginger & 1 clove garlic –minced METHOD 1. If using dried mushrooms soak mushrooms in boiling water for one hour, discard the stems and soaking water. Soak seaweed in water (wakame: 20 min, kombu: 4 min), keep soaking water. Cut seaweed into strips. 2. Sauté seaweed, ginger, garlic and vegetables in a pan with sesame oil. 3. Add stock/seaweed water and bring to boil. Reduce heat to low and simmer covered for 10 minutes. Then add tofu pieces. Dissolve miso in a little broth and return to soup. Cook on low heat for a couple of minutes. Do not boil once miso is added. Garnish with spring onion, chives and/or parsley. #miso #misosoup #winter #wintersoup #immunity #immunesystem #boostimmunity #naturalimmunity #naturalremedy #cleaneating #nutrition

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Miso soup is a wonderful, easy, and very healthy soup to make! Make it at home and you’ll never have to order it out again!

Ingredients 

  • 4 cups of water
  • 20 gram of kombu
  • 3 cups of bonito flakes
  • 2-3 tablespoons of miso paste 
  • 1 green onion 
  • 4 oz of tofu  
  • 1-2 sheets of nori 

Recipe

  1. To make the dashi, clean off the kombu gently with a wet paper towel but don’t take the white stuff off!
  2. Soak the kombu in water for 30 minutes up to overnight, and when it’s done, put it in a pot with 4 cups of water.
  3. Bring it a soft boil over medium-low heat, and right as it starts to boil, take the kombu out and put in the bonito flakes. 
  4. Keep the heat on for 30-60 seconds, then turn it off and let the bonito flakes steep for 10 minutes. 
  5. Strain it and that’s your kombu!
  6. For the miso, use 2 cups of the dashi to a pot and put in the tofu, seaweed, and scallions just to get everything up over medium heat for a few minutes.
  7. Once the soup is hot, take it off the heat and add in the miso paste. You don’t want it boiling or the miso won’t taste as good.