Miso Soup

By KennySD

Miso soup is one of the World's most tonic potions. The good news is that with high-quality miso on hand, you don't have to go to a Japanese restaurant to enjoy this restorative soup.

Nutrition Facts per Serving:
Calories: 53
Sodium: 542mg
Fiber: 1g
Carbohydrates, Total: 6g
Protein: 4g
% Cal. from Fat: 17%
Fat. Total: 1g

Ingredients

• 2 1/4 cups Water
• 2 ounces firm or extra-firm Tofu, drained and cut into 1/4-inch dice (about 1/4 cup)
• 1 tbl Sweet White Miso
• 2 tsp Barley Miso
• 1 tbl instant Wakame flakes (see note) or 1/2 cup chopped fresh Spinach or Bok Choy leaves
• 1 Scallion, very thinly sliced, for garnish

Preparation

Step 1

Bring the water to a boil in a medium-sized saucepan.

Ladle out about 1/2 cup of the boiling water and pour it into a glass measuring cup. Add the tofu to the pan. Reduce the heat to medium, cover and cook for 1 to 2 minutes.

While the tofu is cooking, blend the two misos into the hot water by mashing the paste against the sides of the cup with a fork and stirring vigorously.

Just before serving, add the wakame or fresh greens to the saucepan and simmer the soup uncovered until the wakame is reconstituted, about 30 seconds, or the fresh greens are tender, 1 to 2 minutes.

Turn off the heat and stir in the miso broth. Ladle into bowls, garnish with the scallion, and serve immediately.

Note:

Wakame flakes reconstitute withing about 30 seconds of being stirred into hot water. They are available in many natural-food stores and Asian groceries. Or you can purchase a package of whole wakame and snip the leaves into tiny bits. Discard any thick central ribs.