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Japanese Miso Soup
Do you know what miso is? Miso is a fermented soybean paste, commonly used in Asian cuisine. It is said to have many healthy benefits, including the fact that contains probiotics or good bacteria.
However, not all miso paste has probiotics since it depends on the fermentation process it goes through. Japanese miso paste is less likely to have probiotics, but I prefer to buy Japanese products. Other benefits associated with miso are improving your digestion, lowering your cholesterol and reducing the risk of cancer.
There are many different kinds of miso available in the market. I personally prefer yellow and always choose non-gmo and organic, if available. Miso is high in sodium, so eat small portions of the soup at a time and drink water.
As far as the recipe, I thought it was complicated but I recently met two Japanese moms on a playdate with my friends and they explained how they make it. I followed my instincts and their recommendations and I have to tell you that the soup was a success.
What do you need?
4 Cups water
4 Oz Firm tofu
3 Scallions
2 Tbsp. Miso paste
1/2 Tsp. Liquid amino
What to do?
1. Drain the tofu, pat dry, and cut in small cubes
2. Cut the scallions in thin slices
3. On a medium pot, bring the 4 cups of water to boil
4. Add and dissolved the miso paste
5. Add the tofu, cover and simmer for about 20 minutes on medium-high heat
6. Remove the pot from the heat, add the scallions and the liquid amino and let rest for 5 more minutes
Voila!
Tips, variations & more:
If you have mushrooms, you can slice them thinly and add together with the scallions
You can also add rice noddles to make it a whole meal
