Simple & Grounding Miso Soup
Posted on December 18 2009
So it’s the holidays. And just when it’s time to spread good cheer, the flu decides it wants to spread its love too.
So far I seem to have been a-ok this year from a flu and cold standpoint. But oh no no no – that doesn’t mean I’m not prepared to go into battle if needed. In fact, when it comes to getting sick, I pretty much have my system down pat, ready and poised for the first sign of attack:
Self-pitying fuzzy blanket: yes.
Helpful healing herbs: yes.
And most importantly, ingredients to make my special miso soup: always.
Whether you’re in the middle of a full-on flu battle or simply just a little run down, I’m telling you, miso soup just FEELS good. It feels RIGHT. Get your bowl ready.
Used now for almost 2 milleniums, this special soup is composed mainly of miso paste – made from fermented soybeans, grains, or rice. It acts as a flavorful salty soup base containing a vast amount of healthy elements like minerals (including cold-busting Zinc), and even elusive vitamins like B12. Adding in the traditional wakame seaweed into a miso soup mixture adds an even higher potency of minerals . . . and it doesn’t hurt that wakame is also amongst the most alkalizing foods around. Add a dash of cayenne to really get the blood flowing. And maybe throw in some optional kelp noodles for a fun, calorie-free take on an old-fashioned chicken noodle fix (which, quite honestly, has very little to brag about – despite what grandma says).
Quick and easy to make, the biggest key to a great miso is not to boil the paste, else many of the beneficial healthy agents are destroyed. That’s why, instead of putting the miso in a pot, I make each bowl individually using the “smear method” (as described below). Healthy holidays . . .
Simple Miso Soup
1 1/2 cup water
1/2 cup kelp noodles, rinsed (optional)
1½ Tbsp wakame flakes
pinch of cayenne, to taste
1 Tbsp yellow miso paste
¼ cup firm tofu, cut into small ½” cubes
1 Tbsp finely chopped scallions (white part only)
Heat the water, wakame, cayenne, and kelp noodles to just below a low simmer in a small saucepan (about 3-5 minutes).
In a large soup bowl, smear the miso paste with the back of a spoon to thinly coat the bottom of the bowl. Add water and noodles, and stir until miso has dissolved. Stir in tofu and scallions. Allow to rest for a minute or two before consuming. Serves one.
NOTE: Can you use other types of miso (aka Red or Yellow)? YES! I simply like the White the best as it is the most mild in taste.