Preparation time: 5 minutes
Total time: 20 minutes
Makes 4 servings (about 8 cups)
Easy to make and comforting to eat. Miso contains fermentation products linked to a wide range of health benefits. Add sea vegetables to the mix to create a mineral-rich first course for most any East Asian meal. To get the maximum benefit from your miso, be sure to buy it from the refrigerated section, rather than dried soup packets.
• 3 to 4 inches wakame or alaria seaweed
• 6 cups water
• 1 small stalk celery, diced
• 1 cup diced or thinly sliced daikon radish or other root vegetable
• 4 ounces extra-firm tofu, drained, pressed with an absorbent towel, and diced into small pieces (optional)
• 3 to 6 tablespoons miso paste (any type)
• 1 scallion, thinly sliced
Break the seaweed into small pieces or soak it in the water until soft enough to cut with a knife. Place the water and seaweed in a pot and bring to a boil over medium heat.
Add the vegetables and tofu. Reduce the heat to medium and cook until the vegetables are just tender, 5 to 10 minutes.
Transfer about ½ cup of the broth to a small cup or bowl. Add 3 tablespoons of the miso and stir to dissolve.
Stir the dissolved miso into the soup. Turn off the heat and allow the miso to simmer in the hot broth for a couple of minutes. It will begin to form cloudy eruptions as it activates and will look like it is boiling in the water.
Taste and adjust the seasonings. If you’re using lighter miso, you may need to add up to 3 tablespoons more to achieve the desired flavor (dissolve it in some of the broth separately before adding it), whereas you may not need to add any more if you’re using a darker, heartier miso.
Serve the soup hot, garnished with the scallion.
Calories: 85
Carbohydrate: 8 g
Protein: 7 g
Fat: 3 g