Morning Miso Cup
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August 20, 2009 by Alison
Filed under Articles, Breakfast/Brunch, Chicken and Poultry Dishes, Ethnic Recipes, Fish and Seafood Dishes, Grains and Legumes, Healthy Recipes, Sea Vegetables, Side Dishes, Soups, Stews, Stocks and Broths, Vegetarian/Vegan Dishes
Serves 2-4
A warm cup of miso is a smooth way to transition from slumber into the activities of the morning. I use “blond” miso for my soup, but any variety of miso will work. Make sure to read labels (many have grains that could be allergenic for some people). This soup welcomes additions like sliced shitakes, left-over meat or any fresh veggie from the fridge.
Nutrition Tip: Miso (made from soy) is a complete protein, meaning that it supplies us with all eight essential amino acids to give us the right combination we need. Miso is made from fermented soy beans, and is usually easier to digest for those sensitive to beans.
3 cups water
1 (3-inch) piece wakame seaweed, snipped into small pieces
1 (4-inch) piece kombu seaweed
1/2 cup small diced extra firm silken tofu
1/4 cup diagonally sliced green onion
3-4 tablespoons miso paste
Heat the water, wakame and kombu in a medium saucepan over medium heat. Simmer for 5 minutes, then remove the thick piece of kombu; leave the wakame.
Add the tofu and green onions and cook until just heated through, about a minute. Turn off the heat.
Place the miso in a small dish and mix with 3-4 tablespoons of the warm soup until no clumps remain. Stir the miso into the soup. Serve warm.
Food photo by Jackson D. Carson
Copyright Alison Anton. 2009. All rights reserved.
