Miso soup is very nutritious, and is great even for quick snack if you have it pre-prepared! Containing seaweed, which is high in iodine and promotes a healthy metabolism via the thyroid gland. Shiitake mushrooms are wonderful immune boosters, especially during the colder months.
Tofu is a good source of protein, as it contains all essential amino acids and is high in calcium and magnesium. It also contains omega 3.
- 20g dried seaweed
- 1/4 cup (75g) red miso paste
- 150g silken tofu, cut into 2cm cubes
- 3 green onions, trimmed, thinly sliced
- 50g Shiitake mushroom, sliced (or other Japanese mushrooms)
Place the dashi in a large saucepan over medium heat. Bring to the boil. Reduce heat to low. Add the seaweed and cook for 1 minute or until seaweed softens. Add the tofu and cook for a further 1 minute or until heated through.
Place the miso paste in a small bowl. Add a little of the dashi, stirring until miso dissolves. Add the miso mixture and the mushrooms to the saucepan and gently stir to combine. Bring to a simmer. remove from heat.
Ladle miso evenly among serving bowls. Sprinkle with green onions and serve immediately.
Notebook: – January 2010 , Page 143
Recipe by Sarah Hobbs
Photo credit: Stacy Spensley / Foter / CC BY