Miso is a highly nutritious food that contains numerous health-promoting benefits. Unpasteurised organic miso contains active lactobacillus, a bacteria beneficial for improving digestion and strengthening the immune system. Beneficial bacteria like that found in miso help promote the proliferation of ‘friendly’ bacteria in the bowel, which plays a big role in our immune health.
Serves: 4
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Small handful wakame or kombu seaweed
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
- 3 shiitake mushrooms, stems removed & caps sliced
- 1 small green onion, chopped
- 1½ cup chopped vegetables (carrot, celery, shredded cabbage or kale)
- 4-5 cups water
- 3 x packets gluten-free ramen, buckwheat or rice noodles
- 1 cup cubed organic tofu pieces
- 3 tbsp miso paste (Gen mai, red or white miso)
Method
- Soak seaweed in water (wakame 20 min, kombu 4 min). Then cut the seaweed into strips.
- Sauté ginger, garlic, seaweed and vegetables in a large saucepan with a little sesame oil.
- Add water and bring to the boil. Reduce heat to low and simmer covered for 5 min, then add noodles and cook for another 4 mins.
- Pan fry tofu pieces in a small frying pan over medium heat. Make sure you squeeze the moisture out of the tofu first by putting it in between some paper towels and pressing down. That way your tofu will go crispy. Take soup off the heat. Cream miso in a little broth and return it to soup and stir through.
- Place soup in 4 individual bowls and garnish with pan fried tofu pieces and sesame seeds.
- Tip: The beneficial bacteria present in unpasteurized miso are killed by prolonged cooking at high temperatures, so add miso to preparations just before removing them from the heat.
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