Saturday, 11 January 2014

Miso Soup

I love miso soup. I needed to start making my own, so I bought some miso paste, defrosted some tofu and chopped some green onions. This is what I came up with.


4 cups water
1 nori sheet or ( wakame ) ( personally wakame is better) 
1/3 cup miso
1 cup firm tofu
2 green onions
Salt to taste - only if needed

Simple ingredients-easy peasy

*use organic when possible


Boil water 
Slice nori into slices then slice those again and add to the boiling water
Turn temperature down to low heat and add miso till dissolved
Cube well squeezed/drained tofu and add to pot
Chop green onions- do not add to pot
Pour soup into a bowl and then add your chopped green onions

*tip- adding green onions to your bowl and not the pot helps keep them crisp and flavourable 
Also for a little deeper flavor you can add a smidgen of braggs, tamari or soy sauce
*miso is also great in dressing, dips and sauces.  Very versatile.  

This soup is low in calories, high protein + it contains omega 3 fatty acids which is a essential nutrient we all often fall short on. The fermentation of miso ( or all foods fermented that is ) is beneficial in helping our bodies absorb nutrients that sometimes get blocked by eating certain foods plus helps the gut with its healthy bacteria. AKA good bacteria. The more good bacteria the better!


Hope you enjoy making this plus consuming this as much as I did & may you be Nutritionally Well

**I try to always share/promote a  website if I don't get to excited and forget when posting a blog, but here is one on fermented foods I found and liked.

  1. fermented foods you should be eating | Well+Good NYC
    Aug 9, 2013 - Fermentation isn't just an ancient way of preserving food, it's a full-blownhealth movement. Here's why, and what you should be eating.

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