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 Renée 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
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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 2014.