Anyone that has been to or lived in Japan will tell you miso soup is a staple of the Japanese diet, and for good reason. They have it for breakfast with rice and egg or salmon, or at lunch or dinner with their other meals. It’s full of probiotics for gut and overall health and is one of the very few foods that has never upset my stomach. Although miso is technically a soy product, it’s fermented and fermented soy does not contain the endocrine disruptors of other products like soymilk, tofu, etc, making it suitable for almost all diets and health conditions. I’m not usually a soup person, but I could have miso soup everyday, especially knowing how easy it is to make your own at home!
- 1 cup hot, filtered water
- 2 tbsp organic miso paste, white or red (comes in small tubs at the grocery store)
- ¼ cup or 1 half sheet chopped or shredded nori (seaweed)
- Optional: scallions, dashi, tofu (traditionally used in Japan)
- Small pot/kettle
- Small cup or miso bowl
- Bring your water to a boil.
- Add the miso paste to a miso bowl or cup, whichever you have available*
- Pour in the hot water and stir until the miso is dissolved and mixed in.*
- Stir in the seaweed until softened and all other ingredients (if using).
- I make this in a teacup or mug while traveling.
- The miso won’t be fully mixed in and tends to settle, so it’s always good to give it a good stir before drinking.