MISO SOUP

Main dishes

WHAT IS MISO SOUP?

Miso soup is a traditional Japanese soup based on miso paste – a fermented mixture of soybeans (sometimes with rice or barley) that has a salty, slightly nutty and “umami” taste. In its basic form, it contains miso paste, broth (often dashi), seaweed, tofu and spring onions.

MISO SOUP – BENEFITS :

1. PROBIOTICS AND HEALTHY DIGESTION

Thanks to fermented miso paste, it contains natural probiotic cultures (e.g. Lactobacillus ) that support healthy intestinal microflora .

2. RICH IN VITAMINS AND MINERALS

It contains B vitamins , vitamin K , iron , calcium , zinc , manganese , copper – depending on the ingredients used. Seaweed adds iodine , important for proper thyroid function.

3. LOW CALORIES AND LIGHT

Ideal as a light appetizer or a filling meal without unnecessary calories. A good choice for detox or as part of a healthy diet.

4. IMMUNE SUPPORT

Regular consumption of fermented foods can strengthen the immune system . Some studies suggest that miso may have antioxidant effects .

5. EASY AND QUICK PREPARATION

Ready in a few minutes, adaptable to various diets (vegan, gluten-free, dashi-free…).

6. TASTE VARIABILITY

You can customize it to your taste – add vegetables, mushrooms, noodles, chili, sesame…

Recipe Allergies

INSTRUCTIONS

1.Wakame seaweed: Let it swell in water for 5 minutes, then drain. Just a little is enough – it will swell a lot.
2.Vegetable base - broth (optional): If you want the soup to have a stronger flavor, you can sauté slices of ginger, mushrooms, or some finely chopped carrots or cabbage in a little oil. Then add water. Of course, you can also choose meat broth.
3.Heat the water: Bring to a gentle boil and add the swollen wakame and tofu. Let it bubble gently for a few minutes.
4.Stir the miso: Scoop a ladle of warm water into a bowl, stir in the miso paste, and return it to the pot. Don't let it boil—just gently heat through to retain the miso's flavor and nutrients.
5.Seasoning: Add spring onions and you can season with a little soy sauce or a drop of sesame oil.
6.If you want the miso soup to be stronger in taste, you can add kombu seaweed or a little fermented garlic)

INGREDIENTS

1 liter of water
1–2 tablespoons (approx. 6-12g) miso paste (Barley and chickpea) to taste
5 g dried wakame seaweed (or to taste)
1 cube of tofu (preferably silken or firm tofu, cut into small cubes)
1 spring onion (sliced into rings)
Optional: mushrooms (e.g. shiitake, oyster), carrots, white cabbage, sesame oil, ginger