Miso Soup

This is my older son’s favorite soup. Miso is high in zinc and protein, tofu is high in calcium, iron, and protein, and wakame (seaweed) is high in magnesium, iron, calcium, folate, and potassium. All in all, this is a great postpartum or pregnancy food, as well as a healthy food in general.

Broth:
4 inch long piece of dried kombu (kelp)
4 1/2 cups water
1 1/2 cups dried bonito shavings

Wipe kombu clean with damp cloth, make several slashes in it. Place it in the water and let stand one hour. Bring to boil over medium heat, remove kombu and add bonito shavings. Boil 45 seconds and turn off heat. Let settle and then strain through cheesecloth.

4 tablespoons red or white miso paste (or combination of the two)
1/4 cup wakame (another dried seaweed)
1/3 cake tofu, cut into 1/2 inch cubes
1 chopped scallion

Bring broth to a boil. Add miso paste, being careful not to let boil. Add other ingredients, stirring until wakame is re-hydrated. Remove from heat and serve. Makes 4 servings.

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One Response to “Miso Soup”

  1. Menu Plan – Week of 6/15/09 « Cooking without almost everything Says:

    […] Thursday – Sushi (with artificial crab meat and cucumber), Miso Soup […]

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