Recipe: Soothing Miso Soup
Easy miso soup is full of healing vegetables and probiotics to help ward off winter illness. Any type of miso paste works; yellow or white offer a mellower taste, while red is the boldest, saltiest flavor.
Prep Time:20 minute
- 4 tablespoons low-sodium miso (a fermented soybean paste, found in the refrigerated case at most grocery stores, preferably lower salt like Organic Miso Master)
- 4 cups water, divided as 3½ cups + ½ cup
- 1 tablespoon olive oil
- ½ cup shitake mushrooms, sliced
- 1 teaspoon dried wakame (an edible seaweed), chopped
- ½ block soft tofu, cut into ½" cubes
- 2 green onions, sliced
- Bean sprouts, sesame seed and toasted sesame oil for garnish
In a bowl, whisk miso into ½ cup warm water and stir until diluted. Set aside.
Heat olive oil in a frying pan on medium heat. Sauté mushrooms 3-5 minutes, or until lightly browned.
While mushrooms cook, bring 3½ cups water to a simmer in a large saucepan.
To saucepan, add mushrooms, wakame, tofu and green onion. Heat throughout.
Add miso and water mixture to pot of water and vegetables. Note:To avoid damaging the probiotics in the miso, be careful to not bring soup to a boil.
Transfer into a serving bowl. Add desired amount of bean sprouts and sesame seed, plus a few drops of toasted sesame oil.
Calories: 120Fat: 6 gSodium: 180 mgCarbohydrate: 8 gFiber: 2 gProtein: 7 g
Recipe adapted by Christy Goff, RD, CD
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