Miso Soup

RECIPE

8 cups of water

1 cup of bonito flakes (Dashi)- see link below to purchase a good source

https://www.amazon.com/Eden-Foods-Bonito-Flakes-1-05/dp/B00FYAZYV6/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1513816718&sr=1-2&keywords=eden+bonito+flakes

2 sheets or pieces of Kombu – see link to purchase a good source

https://www.amazon.com/Emerald-Cove-Silver-Pacific-Seaweed/dp/B001BKTH70/ref=sr_1_3_a_it?ie=UTF8&qid=1514329261&sr=8-3&keywords=emerald+cove+kombu

1 (12 oz) package of Organic GMO free soft tofu (cut into small cubes)

½ cup chopped scallions

4-5 organic kale leaves (chopped and stemmed)

1 TBSP. dried Wakame – see link for purchase

https://www.amazon.com/Emerald-Cove-Silver-Wakame-Seaweed/dp/B001BKNFSC/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1514329586&sr=1-4&keywords=emerald+cove+wakame

4 TBSP. South River Miso Paste- (sweet brown rice favor) see link below to purchase

http://www.southrivermiso.com/store/pg/132-Online-Store-Ordering-Miso.html

Instructions

Heat the water in a large stock pot, add Kombu sheets and simmer for 10 minutes. Add the bonito flakes into the pot. Let simmer for 10 more minutes and take off heat and strain out the solids.

On low heat, add in the kale, tofu and wakame. Let simmer for 5 minutes and take off heat. Stir in the miso paste and garnish with the chopped scallions.

*You do not want to use excessive heat or boil the broth with the miso. Boiling the miso will kill the healthy flora in the miso that is so beneficial for the digestive system.

Enjoy and feel the nourishment!

 

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