Quick and Easy Miso Soup
When I am under the pump and need to fuel my body fast, I know I can turn to the middle drawer in my fridge and find miso paste, tofu, spring onions, carrots and I have myself one protein punch lunch snack.
Ingredients (serves 4)
- 3 cups homemade or vegan vegetable or chicken stock (I use Massel)
- 2 cups water
- 2 tablespoons miso (depends on your depth of flavour)
- 1-2 carrots, cut into matchsticks
- 1-2 cups of spinach leaves
- 1 packet of extra-firm tofu, cut into cubes
- 1 spring onion, sliced crosswise into strips
- In a medium saucepan, bring stock and water to boil, reduce heat to medium-low, and add carrots. Cook carrots until they are crisp-tender, approx. 2 minutes.
- Then add spinach and tofu, and stir to combine. Continue cooking just until spinach is wilted and tofu is heated through, approx. 1 minute.
- Meanwhile, in a small bowl place miso paste and stir in 1/4 cup cooking liquid until miso is dissolved. Add to saucepan, stirring to combine. HOT TIP never let the soup boil once miso has been added.
- Remove from heat. Ladle soup into four serving bowls. Sprinkle each with scallions. Serve immediately.
Health and fun facts on Miso
Miso is a traditional Japanese seasoning that is produced by fermenting rice, barley, and/or soybeans with salt and a fungus known as kōjikin.
Miso itself is a Japanese word that translates to “fermented beans”. The most typical miso seasoning is made with soy.
Soy miso is a very good source of manganese, zinc, phosphorus, and copper as well as a good source of protein and dietary fiber.
Miso soup is a low-calorie food for most people, but it is high in sodium, so keep your portions small.
Recent human studies on miso intake among Japanese adults have also shown that miso-containing diets tend to lower risk of cardiovascular problems, despite the high-salt content of miso.
Miso paste is a probiotic food that can help treat intestinal disorders. See our gut health article here.
Are you a fan of miso soup?
365 Lifestyle Motivator