Miso Soup

This is the Japanese classic soup, using tofu and miso - both nutritious products from the healthy soybean. It's also got another health element in the wakame seaweed.  Miso has living enzymes in it that are killed by boiling water. To get the health benefit of these enzymes, never put miso into boiling water.

• 1 1/2 tablespoons wakame
• 2 1/2 cups water
• 2 teaspoons granulated dashi
• 2 tablespoons white miso
• 1/2 pound tofu
• 2 tablespoons scallion

METHOD

Soak wakame in lukewarm water for ten minutes. Drain in strainer, pressing out liquid. Set aside

Put dashi in pot with water. Bring to a boil.

Reduce heat to the lowest possible. Let water lose boil. Miso should NEVER go into boiling water (se note below). Stir in miso, stirring to dissolve. Add the tofu and let heat through for about 30 seconds. Add wakame and scallion and let heat for another 30 seconds. Stir to mix and serve.

Serves: 4

Contributor: G. Suzuki

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