Miso Soup with Tofu and Wakame Seaweed
An ancient Japanese longevity secret. Rich in natural probiotics and plant protein to nourish the microbiome and support digestion.
Longevity Benefits
Gut Health
Miso is a fermented food rich in probiotics that enrich your gut flora.
Detox & Liver
Wakame seaweed helps chelate heavy metals and supports detoxification.
Longevity
Regular consumption of fermented soy is associated with reduced mortality in Asian populations.
Easy Digestion
Miso enzymes aid digestion and nutrient absorption.
Instructions
Place the wakame seaweed in a small bowl with warm water for 5 minutes to rehydrate.
In a pot, bring the water to a gentle boil. If using mushrooms, add them now and cook for 3-4 minutes.
Lower the heat to minimum (the water should not boil vigorously). Add the cubed tofu and drained seaweed.
Ladle some hot water from the pot and dissolve the miso in it until you get a smooth paste.
Turn off the heat. This is crucial: miso must never boil to preserve the live cultures.
Pour the dissolved miso into the pot and stir gently.
Serve immediately, garnished with fresh scallion.
Miso soup isn't just a sushi restaurant appetizer—it's daily medicine. Miso is a fermented soybean paste (often with rice or barley) that contains the fungus Aspergillus oryzae.
To maximize benefits, make sure to buy unpasteurized miso and add it only after turning off the heat. Temperatures above 70°C kill the beneficial bacteria we're trying to consume.
It's perfect as a starter to prepare the stomach or as a very light dinner when you feel heavy.
Ingredients
- 800ml water (or light vegetable broth)
- 2-3 tablespoons miso paste (preferably unpasteurized)
- 200g soft (Silken) or firm tofu, cubed
- 1 tablespoon dried wakame seaweed
- 1 fresh scallion, thinly sliced
- Optional: Shiitake mushrooms, sliced