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Homemade Miso Soup, if you’ve never had it, is amazing. The health benefits alone are good reason to eat miso, but add it to a simple soup, and you have a fantastic dish that is great for a fast lunch, or a tasty replacement for chicken noodle when you’re sick.
What the Heck is Miso?
Miso is a fermented paste of soybeans, sea salt, and grains such as rice or barley. You can find it sometimes in the refrigerated section of the grocery store with tofu, or you can venture into an Asian grocery and find an amazing selection. I prefer the red, mostly because that’s what I had first, but the flavor is rich and creamy.
Why Miso is Amazing for Your Health
Since the main ingredient in Homemade Miso Soup is miso, you can reap the health benefits it contains. Research has shown that miso is a complete protein as it contains all the essential amino acids needed by the body. It also contains beneficial probiotics and strengthens the immune system, something greatly needed when you are feeling under the weather. If you are lacking in B vitamins, try some miso! It’s high in B vitamins, including B 12.
I picked up all the ingredients for this recipe in the Asian store when I purchased the miso, but you can get them all in a traditional grocery store as well. Substitute fresh mushrooms of any variety for the dried, and oftentimes sheets of seaweed can be found in the Asian foods section.
- 8 C water
- 1/2 C dried mushrooms, chopped
- 1 16 ounce block medium/firm tofu, cut into cubes
- 1/4 C dried seaweed shreds
- 1/2 C miso paste
- Place the water in a large saucepan. Add the mushrooms and bring to a boil.
- Stir in the miso paste. Once incorporated, add the tofu and seaweed.
- Simmer for 5-10 minutes, until the seaweed softens and "blooms".
- Serve hot.
Change Up Homemade Miso Soup
Make Homemade Miso Soup even healthier! In addition to the seaweed, mushrooms, and tofu, add some green onions, summer squash, and zucchini. They will add more flavor and bulk to the soup as well as fiber and vitamins.
8 C water
1/2 C dried mushrooms, chopped
1 16 ounce block medium/firm tofu, cut into cubes
1/4 C dried seaweed shreds
1/2 C miso paste
Place the water in a large saucepan. Add the mushrooms and bring to a boil.
Stir in the miso paste. Once incorporated, add the tofu and seaweed.
Simmer for 5-10 minutes, until the seaweed softens and “blooms”.
Next time you are hankering for some soup or feel a little run down, make up a quick batch of Homemade Miso Soup!
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