Miso Soup

Recipe

Miso soup is very nutritious, hydrating, and detoxifying.  This version is quick and easy to make. It doesn’t require cooking, but only soaking some ingredients in hot water. Miso should never be cooked so it preserves the probiotics that are essential for gut health.

Ingredients:

·      2 cups filtered water

·      5-6 dry shitake mushrooms

·      1 sheet of kombu, crushed

·      several small cubes of firm tofu

·      1 tbsp. white miso paste

·      1 tbsp. chopped scallions

·      ½ inch knob of ginger, peeled

·      1 small garlic clove, crushed

Method:

Place mushrooms, ginger, garlic, and seaweed (kombu) in a small bowl. Bring water to boil and pour into a bowl; Let the ingredients in the bowl to soak for about 10 minutes. Take the ginger and the mushrooms out. Discard the ginger, but slice the mushrooms thinly, and place them back in the bowl. Add miso paste and mix it well until miso dissolves in the liquid. Add tofu and scallions. Warm it all up if necessary, but don’t boil it. 

Health facts:

·      GF, dairy free, vegan

·      Rich in probiotics

·      Great source of iodine

·      Rich in minerals, vitamins, and antioxidants

·      Very hydrating

·      Good source of plant-based protein

·      Low on hypoglycemic index