Miso Soup

I've never made miso soup before but I always love it at sushi restaurants. I followed the recipe and it was delicious, but had LOTS of tofu and carrots. Usually there are a few strands of seaweed and one or two chunks of tofu. One thing I learned is miso is a living thing and if you boil it, that kills all of the beneficial things about it. So, when making this soup, you boil all of the other ingredients, then add the miso (dissolved in a little water) at the end. It makes me feel really healthy to eat this!

My Favorite Miso Soup (from Clean Food by Terry Walters)

6 C. water

3 carrots, chopped

12 oz. extra firm silken tofu, diced

1- 3 inch strip wakame, broken into small pieces (the one I bought was already in small pieces)

Dash of tamari or shoyu (I don't know what either of those are so I left it out!)

1/4 C. miso

2-3 scallions, chopped

In large pot over high heat bring water to boil. Add carrots, tofu, wakame and tamari, reduce heat and simmer 20 minutes. Remove from heat. In separate bowl, dissolve miso in 1/3 C. water. Ladle soup into individual bowls and stir 1 generous TBSP dissolved miso into each serving. Top with chopped scallions and serve. Serves 4.

I made about half the miso mixture since there were two of us and when I took the leftovers to work I brought my pouch of miso and dissolved it there while the 'water soup' heated in the microwave. That way I didn't harm the living enzymes that make up miso.