Friday, March 2, 2012

Lickety-split miso soup


I have been feeling a cold coming on, and have noticed it in the kids as well. Feeling a little under the weather...miso soup delicious, and is simple to make. High in protein, rich in vitamins and minerals gives me the boost I need.

There are several different kinds of miso paste. Generally the darker the color the saltier. I prefer the lighter miso, it is sweeter.



Miso soup
serves 4

2 tbsp of miso paste
4 cups water
2 tbsp dried shitake mushrooms- crumbled
1/4 cup tofu- cubed
1 tbsp wakame seaweed
1/2 tsp Mirin
green onion- sliced (optional)

In a medium pot add water and miso, stir until it is dissolved. Add the rest of the ingredients, and gently heat. Don't boil it breaks down the miso!


5 comments:

  1. Thanks for sharing, my daughter will like this.

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  2. Oh, I just made my standard miso soup for dinner too; it really hit the spot. I added in pureed pumpkin too, which was delicious. I didn't know about the darker color misos being saltier! Thanks, good to know!

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  3. Looks so good! I make so much homemade soup, but I've never tried miso. I will try your recipe.
    Lydia :)
    happyorganicfamily.blogspot.com

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  4. Yum, yum, yum! I adore miso. Thanks for sharing your recipe - it looks fabulous :)
    -Jaime

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  5. We finally have a store in our small town that carries miso. hooray!

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