Making miso soup is easy and so healthy for you. Miso is a paste most commonly made from fermented soybeans. Because it has live micro organisms, it should not be allowed to come to a boil which will destroy one of the healthy benefits.We add the miso paste at the very end of making the soup and never bring to a boil once added. It only takes a few ingredients to make a quick and healthy soup.
Ingredients
1/2 cup water for soaking
1 Tablespoon dried Hijiki seaweed
3 cups of water
1 stalk of celery, sliced thin
handful of sugar snap pea pods, stringed both top and bottom
2 scallions, both white and green parts, sliced thin
3 Tablespoons white miso
Miso Soup Instructions
In a small bowl, place the seaweed and cover with water to rehydrate.
Allow to soak for 30 minutes.
In a medium pan, place the water, celery and pea pods.
Bring to boil, then reduce to medium low, cover and cook about 20 minutes.
Drain the seaweed and add to the soup stock.
Add the tofu and scallions.
Spoon in the miso and stir until dissolved.
Continue to heat over medium heat until all ingredients are heated through.