Miso is a salty fermented soybean paste that is aged anywhere from 6 months to more than 2 years. Always buy unpasteurized miso, as it is a live food, and should never be boiled. I generally recommend light or red miso, which are milder and less salty than the darker varieties. Light miso is best for warm weather, and the red is a good pick for moderate climates or year round use.
Miso helps create and maintain an alkaline condition in the body, which is key to disease resistance and prevention. If you don�t have time to soak the wakame, stir a teaspoon of miso paste into hot water for an excellent pick-me-up.
Cook Time: 15 minutes
Total Time: 15 minutes
- 4 cups vegetable stock or spring water
- 1 (6-8 inch) piece dried wakame seaweed
- � cup diced firm tofu
- 2-3 tablespoons red or light miso paste, according to taste
- 2 tablespoons finely chopped scallions
Bring wakame and stock to a boil; reduce heat to simmer and cook 10 minutes.
Remove wakame, chop fine, and return to stock. Add tofu.
Dissolve miso paste in a ladleful of broth, and stir back into the soup. Remove from heat./p]
Ladle soup into bowls and garnish with scallions.