Miso Soup for All Seasons
Miso broth is liquid nourishment. Simple and satisfying. Any of the many varieties of miso may be used. Darker-colored miso has a deeper and stronger flavor (a fine fall and winter choice); lighter-colored miso is more gentle and sweet (superb for spring and summer). I love to mix and match to meet my mood. Using vegetable, mushroom, or kombu dashi stock instead of water fortifies a simple miso soup with flavor and nutrients. Serving it with pickles and a small bowl of whole grain fits the order for a macrobiotic breakfast or power snack.
- 4 cups filtered water
- 1/4 lb soft tofu, cut into 1/2" cubes (optional)
- 2 tsp dried wakame seaweed (optional)
- 4 Tbs red or yellow miso
- 2 green onions, cleaned and sliced finely to the top
- Place the water in a medium stockpot and bring to a boil. Reduce the heat to medium. Add the tofu and wakame, if desired, and simmer for 2 to 3 minutes, uncovered.
- Pour 1/4 cup of the hot water into a small bowl. Add the miso and stir to dissolve, preferably with a wooden spoon.
- Return the miso mixture to the stockpot and add the green onions. Reduce the heat to low and allow to simmer for 1 more minute. Adjust to taste with a touch more miso or a bit more water, as desired. Serve immediately.
Copyright 2005 by Renee Loux
Calories from Fat 14 (25%)
(2%)Total Fat 2g
(1%)Saturated Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Total Carbohydrate 6g
(5%)Dietary Fiber 1g
Sugar Alcohols 0g
Copyright 2014 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.