Miso Soup Recipe

15172557 - japanese cuisine - miso soup with seaweed, mushrooms and tofu cheese. garnished with rice bowl

Soy paste miso is high in protein, B vitamins and isoflavones (plant estrogens), and it is thought to contain enzymes that stimulates digestion. You can find the ingredients for this traditional Japanese soup at many supermarkets or at on-line Asian grocers. For an Asian-inspired dinner, serve with Asian Roasted Chicken and Ginger- Steamed Baby Bok Choy. It is offered as part of the 7 Day Plan for Radiant Skin, found inSusans published book.

6-inch kombu leaf
3 tablespoons miso paste
2 tablespoons bonito flakes
1 cup cubed firm tofu
1 teaspoons toasted sesame seeds
3 tablespoons thinly sliced scallions

Miso Soup Recipe

Rinse the kombu leaf and blot the salt off with a damp paper towel. Place the kombu leaf in a stock pot. Add 3 cups water and bring to a boil over high heat. Cover and reduce heat to low. Cook 20 minutes. Remove the kombu from the pot with a slotted spoon and discard.

Place the miso paste in a small bowl. Add 2 to 3 tablespoons of the kombu cooking liquid. Cover, remove from heat, and let sit 10 minutes.

Evenly distribute the scallions in the bottom of four serving bowls. Pour the miso broth over the scallions and serve.

Serves 4.

Categories: Health & Wellness,Nutrition,Recipes
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Published on April 20, 2017 by Susan Ciminelli

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