Miso Soup for the Soul
Updated: May 19, 2019
Yes, we are that Asian family that has soup on the stove nearly every single day. We are ready for some piping hot nourishment or a quick soupy noodle lunch with fridge leftovers. Homemade noodle soup is such a delicious and healthy alternative to instant ramen. If you want to limit your sodium/msg/preservative intake, i highly recommend you try it the homemade way. For days where buying groceries and simmering soup for hours is just not doable, this hearty miso soup only requires 3 ingredients that you can store in your pantry - Dashi granules, white miso paste, and wakame seaweed. I buy all of these at Citysuper - check the labels and select the healthiest option possible.
Wakame seaweed has low calories, improves heart health, cholesterol levels, blood pressure, optimizes your thyroid function, and is also an anti-cancer food, suppressing the growth of breast cancer cells!
Soak 1/4 cup wakame seaweed in water for 10 minutes
Boil water in a pot. I usually put around 6 cups or more so that i have leftovers.
Once the water comes to a boil, add 1 tbsp dashi granules. When it comes back to a boil, add the wakame seaweed, and optional soft tofu and mushrooms. Boil until everything is cooked, then turn the heat off.
Add one heaping tbsp of miso through a strainer.
Garnish with spring onion.
Miso has active bacteria cultures in it that work to improve your gut health. Make sure the heat is off before adding the miso, or else you will kill these precious probiotics.
If you don't add the miso through a strainer, it will be lumpy and not dispersed well.