More than 80% of Japan’s total annual production of miso goes into miso soup, and 75% of all Japanese consume miso soup at least once a day.
Spring is the perfect time to try Miso soup. Miso soup is refreshing soup that is ideal for strengthening and cleaning your organism. According to researchers at Japan’s National Cancer Centre suggest that eating three or more bowls of the delicacy Miso soup every day could cut women’s risk of developing breast cancer.
Yield: serves 4
Prep: 10 min
Cook: 10 min
1/2 cup wakami
4 tablespoons miso paste
2-4 fresh mushroom (ideally shiitake mushroom)
1/2 pound dried tofu cubes
1. Wash wakame and put in a bowl with warm water for few minutes. Cut wakame in small piece and leave on side for now.
2. Bring a litre of water to boil. Meanwhile cut leek and mushroom in thin strips. Add vegetable stock, leek and mushroom and cook for 5 minutes until soft.
3. Stir miso paste in bowl and add to the soup. Gently stir in tofu and wakame. Simmer 1 minute and turn off the heat.