Miso Soup with Wakame and Silken Tofu
This traditional Japanese miso soup is made with unpasteurized miso stirred in at the very end to preserve all the beneficial live enzymes and probiotics. It is a deeply warming and healing bowl that takes less than ten minutes to prepare yet delivers extraordinary gut health benefits.
Delicate dashi broth with silky tofu and seaweed finished with probiotic-rich unpasteurized miso paste.
Nutrition per serving
Ingredients
Base
Fermented
Protein
Sea Vegetable
Garnish
Seasoning
Instructions
Rehydrate the Seaweed
Place the dried wakame in a small bowl and cover with cold water. Let it rehydrate for 5 minutes, then drain and gently squeeze out excess water. It will expand considerably in size.
Heat the Broth
Pour the dashi or vegetable broth into a medium saucepan and bring to a gentle simmer over medium heat. Add the silken tofu cubes and rehydrated wakame and let warm through for 2 minutes. Do not boil vigorously as this can break the tofu.
Dissolve the Miso
Remove the pot from the heat entirely. Place the miso paste in a small strainer or ladle and lower it into the broth. Use a spoon to press and dissolve the miso into the broth gradually. Never boil the miso as heat above 115 degrees Fahrenheit destroys the live cultures.
Season and Serve
Add tamari to taste and ladle the soup immediately into bowls. Top each bowl with freshly sliced green onions and serve right away while hot. Miso soup does not store well once the miso is added.
Substitutions
Common mistakes
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