If you’ve even gone out for sushi — or any traditional Japanese restaurant in that matter — you’ve probably come across miso soup. It is a tasty, hot, umami-flavour salty soup that embraces you with its warmth and comfort. It is a great palate cleanser and starter to your meal. We will explore that in this post!
Miso is a paste that is made from mashed cooked soybeans and grains — preferably rice or barley — mixed with salt and a fungus called “Aspergillus oryzae” or in other words, koji in Japanese.
MISO is rich in essential minerals and a good source of various vitamins B, E, K, and folic acid. It is made through the fermentation process and due to this, miso provides the gut with beneficial bacteria that help us to stay healthy, vibrant, and happy. When our gut is happy, we’re happy. That is why it is said to be linked to our overall mental and physical wellness.
You can find miso in Asian food markets usually by produce and other refrigerated condiments. You can also find it in health food stores (such as Whole Foods Market). You can use miso paste to make sauces, spreads, pickle vegetables, marinate meat, and for the purpose of this post — soup stock.
PREP LIST TIME: 10 – 15 minutes (Serves as many)
- 2 cups of water
- 1 tbsp miso paste
- 1 handful of dried seaweed (wakame)
- 1 bunch green onions chopped
Shall We Begin?
- Bring water to a near boil. (note: this recipe is for 1, you may add more water depending on how many are eating)
- Scoop 1 heaping tablespoon of miso paste in a small bowl. Pour near boiling water over it and add a handful of dried seaweed.
- Garnish with green onions, cubed tofu, or vegetables.
- Eat Strong. Feel Good. Live Happily.