Miso Soup

So I made this tonight because 1. it is my husband's favorite, and 2. it is so healthy for you and i never even knew it!!! I am copying and pasting from the website at the bottom because she does such an amazing job explaining why miso soup is so good for your body! Instead of wakame I just used the seaweed that you use for sushi, and cut the big sheets up into little slivers and threw them into the soup. You can really add anything that you want!!

"Miso soup is one of my favorite soups and it’s even healthier when you make it yourself. Okinawans, the people who are known for living long, healthy lives, even past 100 years old, drink miso soup every morning. Miso, which is made of fermented soybean paste, contains living enzymes that help you digest. So it makes perfect sense to start the day with a bowl of miso soup to get your body ready for digesting food throughout the day. Miso is also rich in beta carotene, protein, protects against radiation damage, and inhibits cancer. Seaweed has protein, iodine, calcium, vitamin A, iron, and antioxidants. Tofu balances hormones and has anti-cancer properties.

This miso soup recipe is so easy to make, you can make it in 10 minutes! I make miso soup every week and always prepare a big batch so that I can reheat the soup for the next 2 days. The measurements below are just a guide. You can put as much or as little tofu, green onions, and seaweed as you want. All you need to remember is that the ratio for miso and water is 1 tablespoon of miso paste per 1 cup of water. And 1 cup of water is enough for 1 serving or person. When you make miso soup, don’t boil the miso because boiling it will kill the enzymes.

For 4 servings of Miso Soup :

4 cups of water
2 stalks of green onions, thinly sliced
1 package of medium or regular tofu, cubed
4 teaspoons of dried wakame (pronounced “wa kaw may”) flakes
(sometimes packaged as “healthy sea vegetable”)
4 tablespoons of white miso paste

1. Start boiling 3 cups of water in a pot.

2. Soak wakame flakes in a bowl of cold water until they expand, about a few minutes.

3. Add thinly sliced green onions and cubed tofu into the pot of water. I usually add this into the water, even if it has not begun boiling yet

4. Drain the wakame flakes and add to the boiling water.

5. In a separate bowl, add miso paste to a cup of water. Whisk miso paste until it dissolves.

6. Turn off the boiling water and add the whisked miso paste. Mix well and enjoy!

*When reheating, heat the soup while stirring until it begins to boil, then turn off the heat. The miso soup will be heated thoroughly."

From: http://www.yummysf.com/miso-soup-recipe/