Miso Soup My Style

Miso means ‘fermented beans’ in Japanese. In fact, in Japan, it is common to begin the day with a bowl of miso soup, as it is believed to stimulate digestion and energize the body. Miso soup is also a diuretic, so it helps flush excess salt and water out of the body, which helps reduce swollen tissues and also improves both heart and respiratory functions. One of the most popular types of tofu for miso soup is firm tofu, which is also known as “regular” or “Chinese-style” tofu.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place make vegetable broth in a large sauce pan and bring to boil for 15 minutes. Separate broth and discard vegetables, in the same sauce pan add hot broth and tuna, let boil for 10 minutes.

Step 2

In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn’t clump when added to the soup later. Set aside.

Step 3

To the broth add chard (or other greens of choice), green onion, and tofu (if using silken, add at the end of cooking) and cook for 5 minutes. Then add nori and stir. Remove from heat, add miso mixture, and stir to combine.

Step 4

Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.