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!

Serves 6

Ingredients

  • 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

Directions

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.




The NYPBeHealthy logo identifies healthy food options and recipes. These foods fit into a balanced diet that emphasizes a variety of vegetables, fruits, whole grains, lean proteins, and heart-healthy fats.

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Emilie Berner is Chef/Coordinator at The Chef Peter X. Kelly Teaching Kitchen at NewYork-Presbyterian Hudson Valley Hospital. Berner brings experience in food, education and wellness to the hospital’s teaching kitchen, located on the hospital’s campus in Cortlandt Manor. She manages the kitchen and teaches cooking classes for the community that focus on various health topics. She can be reached at: teachingkitchen@hvhc.org