Miso is a fermented product made from beans or grains. The aging process produces large amounts of enzymes that break down the nutrients into simple, absorbable forms. There are many different colors, flavors and varieties of miso depending on what it was derived from and the length of aging.
You can make many variations to your miso soup depending on the type of miso you use and the seasonal vegetables you add to your broth.
Simple Miso Soup
4 cups water, mushroom or vegetable broth
½ cup tofu, diced (optional)
1-3” piece wakame seaweed (I leave it whole and remove it before eating, you can also dice it up small and leave in the broth)
4-Tbsp red or yellow miso
3 green onions, finely chopped
Bring the water or broth to a boil in a medium sized pot. Reduce to medium, add the tofu and seaweed and simmer for 3 minutes.
Mix the miso paste with a bit of the broth and return to the pot.
Reduce the heat to low and do not boil after this point as you will destroy the enzymes in the soup.
Add the green onions.
*For a heartier soup I would add sliced carrots and shitake mushrooms during the boiling time and garnish with cilantro, sprouts, radish and a touch of sesame oil for warmth.
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