Miso soup is one of my favorite soups and it’s even healthier when you make it yourself. Okinawans, the people who are known for living long, healthy lives, even past 100 years old, drink miso soup every morning. Miso, which is made of fermented soybean paste, contains living enzymes that help you digest. So it makes perfect sense to start the day with a bowl of miso soup to get your body ready for digesting food throughout the day. Miso is also rich in beta carotene, protein, protects against radiation damage, and inhibits cancer. Seaweed has protein, iodine, calcium, vitamin A, iron, and antioxidants. Tofu balances hormones and has anti-cancer properties.
The brand of miso paste you use matters! Each brand has its own unique taste. Also, there are many different kinds of miso paste. Brown rice miso will taste different than white miso or red miso. If this is your first time making miso soup, stick with white miso paste.
My favorite brand of miso paste is Westbrae Natural because it is lower in sodium. You can find it at Whole Foods. If you can’t find miso paste where you live, you can buy it at the YummySF store or check out your local Asian grocery store.
This miso soup recipe is so easy to make, you can make it in 10 minutes! I make miso soup every week and always prepare a big batch so that I can reheat the miso soup for the next 2 days. The measurements below are just a guide. You can put as much or as little tofu, green onions, and seaweed as you want.
All you need to remember is that the ratio for miso and water is 1 tablespoon of miso paste per 1 cup of water. And 1 cup of water is enough for 1 serving or person. When you make miso soup, don’t boil the miso because boiling it will kill the enzymes.
For 4 servings of Miso Soup :
4 cups of water
2 stalks of green onions, thinly sliced
1 package of medium or regular tofu, cubed
4 teaspoons of dried wakame (pronounced “wa ka may”) flakes, a type of seaweed
(sometimes packaged as “healthy sea vegetable”)
4 tablespoons of white miso paste
1. Start boiling 3 cups of water in a pot.
2. Soak wakame flakes in a bowl of cold water until they expand, about a few minutes.
3. Add thinly sliced green onions and cubed tofu into the pot of water. I usually add this into the water, even if it has not begun boiling yet.
4. Drain the wakame flakes and add to the boiling water.
5. In a separate bowl, add miso paste to a cup of water. Whisk miso paste until it dissolves.
6. Turn off the boiling water and add the whisked miso paste. Mix well and enjoy!
*When reheating, heat the miso soup while stirring until it begins to boil, then turn off the heat. The miso soup will be heated thoroughly.
Buy hard-to-find miso soup ingredients at the YummySF Store.