Breakfast Miso Soup
In Japan, miso soup is a traditional breakfast food–sipped hot, directly from the bowl. It is incredibly simple to prepare and can be put together in roughly the same amount of time it takes to brew a cup of tea. You can transfer the soup to a wide-neck thermos and take it to work for a nourishing mid-morning break as well. Miso has numerous health benefits, but is especially renowned for its probiotics properties, which help balance intestinal flora. It also contains good amounts of vitamin B12.
Yield
4 servingsPrep
10 minCook
5 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
or vegetable broth |
|
| 1 | tablespoon |
miso paste
light-coloured, shiro miso |
|
| 2 | tablespoons |
silken tofu
diced |
*
|
| 1 | each |
scallions, spring or green onions
finely chopped |
|
| 1 | x |
wakame flakes
a few pieces, soaked for 15 minutes |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
or vegetable broth |
|
| 15 | ml |
miso paste
light-coloured, shiro miso |
|
| 3E+1 | ml |
silken tofu
diced |
*
|
| 1 | each |
scallions, spring or green onions
finely chopped |
|
| 1 | x |
wakame flakes
a few pieces, soaked for 15 minutes |
* |
Directions
Heat the water or broth until it boils.
Place the miso in a generously sized single-serving bowl, and pour in about one third of the hot water or broth.
Stir until the miso dissolves fully and the mixture becomes smooth.
Add the remaining hot liquid, along with the tofu, spring onion and wakame.
Serve right away.
Notes:
To preserve the enzymes in the miso it should not be boiled, but heated gently or added to hot water to dissolve.
To make the miso soup a more substantial meal try adding some soba noodles or additional vegetables.
adapted from molliekatzen. com
