The savory aroma of miso fills the air as soon as the pot comes to a simmer. Traditional Japanese miso soup features a light, bonito-infused broth with various ingredients floating throughout.
Silky soft tofu cubes add protein and texture. The creamy tofu soaks up the rich, salty flavors of the broth beautifully. Thinly sliced scallions add a pop of green and a gentle bite. Tender wakame seaweed provides hints of sweetness and ocean brininess. This amazing soup is made from miso paste, rich in lots of minerals, protein and flavors. Very suitable for anyone dealing with digestive tract disorders, nutrient deficiencies and as part of a natural treatment for Sibo, Crohn's, ulcerative colitis, gastritis and IBS.
Ingredients:
4 cups of water
3-4 tablespoons of miso paste
A cup of wakame seaweed
A cup and a half of diced tofu
1 chopped carrot
1 cup of tender spinach leaves
rice noodles- optional
2-3 green onions - optional
Instructions:
Boil a pot of water.
Add the miso paste and mix well until the paste melts.
Add the rest of the ingredients and cook for 15-20 minutes on a low flame. Serve hot.