Miso soup is a traditional Japanese soup which is made from miso, fish and seaweed broth and vegetables. People who eat miso soup every day have a 50% less risk of stomach cancer than people who don't as shown in an investigation by the National Cancer Center in Japan.) Miso soup also works for the prevention of stomach ulcers, ischemic heart disease and cirrhosis of the liver. Soy bean has a lof of essential amino acids, vitamins and minerals. You can put many vegetabes in the soup to get even more vitamins. It's good for the skin and dieting.
Cooking Time : 15Minutes
Recipes Makes : 2 Servings
2 cups of "Dashi"(soup base)
1/3 pack of silk tofu, cut into 1/3-inch cubes
2 tablespoons miso paste
An adequate amount of spinach
1/2 an onion
A pinch of thinly sliced scallions
1. In a medium saucepan, add the dashi stock.
2. Add spinach, onion and tofu and bring to a boil.
3. Put miso in a ladle and slowly blend it in the soup little by little.
4. Add scallion and turn off the flame before boiling.
5. Ladle the soup into bowls.
You can choose any type of miso (white or red). I personally like combined miso. It could be purchased from Japanese grocery stores and American Whole Foods Market.
And any type of tofu (firm, medium, soft) is ok.
I like miso soup with onion and sweetpotato as well. Daikon and carrot are also good.