This savory soup boosts immune function and is an excellent source of up to 120 probiotic strains. Light and salty, it works well as a first course for a meal. Yellow miso is sweet and creamy, while red miso is stronger and saltier— select which one you prefer. Seaweed sheets come in a variety of types and sizes so choose what is convenient for you.
Miso Soup Recipe
Prep Time: 15 Minutes
- 3 cups filtered water
- 1 cup shiitake mushrooms, sliced into bite-size slivers
- 2 medium garlic cloves, crushed and minced
- One 4 × 4- inch seaweed sheet (such as kombu, wakame, or nori), cut into small strips or squares
- ¼ pound organic silken tofu, cut into ½- inch cubes
- 2 medium green onions, diced
- 2 tablespoons red or yellow miso paste
- Bring the water and shiitake mushrooms to a boil in a saucepan. Reduce the heat to a simmer.Add the garlic, seaweed, tofu, and green onions, and simmer for 5 to 7 minutes, until the mushrooms are tender.
- Place the miso paste in a small bowl and set aside. When the simmering is complete, with a ladle remove ¼ cup of liquid from the saucepan and whisk with the miso paste to fully dissolve.
- Return the miso mixture to the saucepan, stir well, turn off the heat, and serve.
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