14 Apr 2017
This miso soup contains plenty of iodine, an essential nutrient for the body to regulate metabolism and the thyroid. The major source of iodine in this soup is a seaweed called kombu, which also contains other minerals and B-vitamins. Another seaweed ingredient in the soup is wakame, which is used commonly in Japanese cooking and has a subtle, sweet flavor. The yellow miso used in this recipe gives the soup a “mellow” flavor, but this soup would also work well with slightly milder white miso. Serve as a starter course, and enjoy!
- 5 cups water
- 1 strip kombu (5-7 inch)
- 5-6 fresh shitake mushrooms, thinly sliced
- 1/4 cup dried wakame, soaked in cold water for 5-10 minutes
- 1/2 pound firm tofu, diced into ½ inch cubes
- 5 Tbsp mellow yellow miso (diluted in a small amount of water)
- 2 scallions, minced
1. Bring water and kombu to a boil. Simmer for 20 minutes.
2. Add shiitake and wakame and bring to a boil. Lower flame and simmer, covered for 7 minutes.
3. Add tofu and simmer for 2 more minutes.
4. Turn off heat, and add miso.
5. Let sit 5 minutes before serving.
6. Remove kombu strip, and add scallions to garnish before serving.
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