This delightful, vegan soup, is a rich source of protein. In fact, miso contains 2 grams of protein per tablespoon and just 25 calories! A high protein, low calorie dream. It get better; miso and seaweed contain bountiful amounts of minerals that strengthen the immune system, boost energy, and protect bones and blood vessels. This deliciously filling meal defined by endless benefits, is perfect when you only have a few minutes to spare in the kitchen!
Preparation
The soup involves a few simple ingredients and takes about twenty to thirty minutes to prepare. The rice noodles requires the most time (8 minutes), so start by adding them to a pot of boiling water. Boil for 8 minutes, drain, rinse with cold water, and set aside. While the noodles are boiling, get started on the broth base. Simply fill up a pot with 6 cups of filtered water and bring to a mild boil. Cut up the seaweed into 2 inch strips and add the water as it starts to heat up. As soon as the water starts to bubble and is in the beginning stages of a slight boil, turn of the heat, and add the miso base. Reducing the heat before adding the miso helps to preserve more of the minerals in the broth.
I like the yellow miso broth, as it is slightly sweat and mild, allowing the flavors of the other ingredients to burst through. You could, however, choose a white miso, which is lower in sodium, or a red miso, which tends to have a stronger and more pungent flavor. The last step it to add the cubed tofu and the noodles. Add the final touch of flavor by adding Siracha to taste!
Ingredients (Serves 2-4)
4-5 cups of filtered water
3-4 tablespoons miso paste
8 ounces rice noodles
6 ounces of cubed tofu
4 large pieces of Kombu seaweed sliced
Other ingredients that would compliment this soup include Shitaki mushrooms, chopped green onions, sliced cabbage, and diced carrots.
Posts
I love Miso soup and since I read your blog my mouth is watering... Yummm....
ReplyDelete