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Related recipes: Balanced Plate, Low-Carb, Low-Fat, Sea Vegetable, Side Dishes, Soups, Soups/Salads, Soy, Vegetarian
Miso broth is liquid nourishment. Simple and satisfying. Any of the many varieties of miso may be used. Darker-colored miso has a deeper and stronger flavor (a fine fall and winter choice); lighter-colored miso is more gentle and sweet (superb for spring and summer). I love to mix and match to meet my mood. Using vegetable, mushroom, or kombu dashi stock instead of water fortifies a simple miso soup with flavor and nutrients. Serving it with pickles and a small bowl of whole grain fits the order for a macrobiotic breakfast or power snack.
Yield: 4 servings
4 cups filtered water
1/4 lb soft tofu, cut into 1/2" cubes (optional)
2 tsp dried wakame seaweed (optional)
4 Tbs red or yellow miso
2 green onions, cleaned and sliced finely to the top
Place the water in a medium stockpot and bring to a boil. Reduce the heat to medium. Add the tofu and wakame, if desired, and simmer for 2 to 3 minutes, uncovered.
Pour 1/4 cup of the hot water into a small bowl. Add the miso and stir to dissolve, preferably with a wooden spoon.
Return the miso mixture to the stockpot and add the green onions. Reduce the heat to low and allow to simmer for 1 more minute. Adjust to taste with a touch more miso or a bit more water, as desired. Serve immediately.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires February 2010.
