Miso Soup with Mushrooms
Miso soup is tasty, easy to make, and very healthy. The Okinawans, who are known for living long, healthy lives, drink miso soup every morning. Made from fermented soybean paste, miso contains live enzymes that aid in digestion. (Make sure to purchase non-pasteurized miso). It also has cancer-fighting properties and is rich in beta carotene and protein. Wakame is dried seaweed that is easily re-hydrated by soaking for a few minutes in cold water. Seaweed contains protein, iodine, calcium, Vitamin A, iron, and antioxidants.
- 4 cups water
- 1 package firm or super firm organic tofu
- 2-3 green onion stalks
- 4 teaspoons dried wakame flakes
- 4 tablespoons mellow white miso paste
- 6-8 button mushrooms, cleaned, dried, and sliced
- Cube the tofu and cut the green onions to desired length. (I like to slice them thin.)
- Bring three cups of water to a boil. Add green onions, mushrooms, and tofu, even if the water is not boiling yet.
- Meanwhile, soak the wakame in cold water to re-hydrate. When the wakame has expanded, drain and add to the boiling water.
- In a separate bowl, add miso paste to one cup of warm water. Whisk until the miso is dissolved. (Boiling destroys the live enzymes in miso; thus the separate preparation.)
- Turn off the boiling water and add the whisked miso paste.
- Mix well and enjoy!
You do not have to follow this recipe precisely. Add more or less green onions, mushrooms, or tofu based on taste, use different vegetables, or use a different type of miso.