Miso soup has a powerhouse of nutrients, with subtle flavors that make it something you could eat again and again. ALWAYS add miso at the end of cooking and never in boiling water, which kills off its living enzymes and healthy bacteria.
It’s fast and easy: just add miso, seaweed, and a few ingredients to water, simmer for half and hour, and serve.
Ingredients, 2 servings
Water- 3 cups
Tofu- 1/3 block, cubed into ¼ inch squares
Scallions- 2, chopped into ¼ inch strips, or ½ onion, sliced thin, in a pinch
Tamari or light soy sauce- a dash, to taste
Seaweed – quantity depends on type: for nori add 2 inch by 3 inch piece per person and shred it, for kombu and dulse add a 2-inch piece per person, for kelp, arame, hijiki, and dulse flakes add 1 tsp per person
Miso- 1 heaping teaspoon per person, to taste
Mushrooms- ½ cup, sliced thin
Ginger- 2 inch root, peeled and finely chopped
Spinach or other light greens- ½ bunch, chopped into ½ strips
Carrot- 2 medium, chopped into ¼ inch cubes
Noodles- udon or rice
To cook, put all the ingredients in a saucepan, minus the miso: tofu, scallions, seaweed and water in a pot, and vegetables of your choice. Bring to a boil, then simmer about 45 minutes. Add the greens at the end of cooking.
Add the miso directly into each serving bowl and stir to blend in the liquid.
Considerations of diet, exercise, lifestyle habits, and whether or not you’re feeding your spirit with a little “me-time” in your day are all part of the assessment and treatment plan when you come see us.
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