Miso Soup

Makes 1 cup in 10 minutes

Long considered medicinal, miso is an ancient Japanese product made from fermented soybeans and brown rice. Rich in probiotics, miso soup is perfect to sip after taking a round of antibiotics. Ginger, garlic and scallions, each with their own immune stimulating properties, are then added to the warm broth. Keep miso on hand for a warming soup when the cold and flu season hits.

2+ teaspoons white miso paste (Westbrae Organic)
8 ounces boiling water, cooled 1 minute
1 scallion, sliced thinly
¼ teaspoon grated ginger
¼ teaspoon minced garlic
1 tablespoon cubed firm tofu
1/8 teaspoon rice wine vinegar

Gather and prep the ingredients. Boil 1 cup of water then cool for1 minute so as not to kill the microbes in the fermented miso. Stir the miso into the hot water and mix thoroughly. Add the other ingredients to the miso soup and enjoy.

Note: many variations can be made by lightly sautéing the onions, ginger, garlic and thinly sliced snow peas, carrots, shitake mushroom. You get to choose!

Sally LaMont, ND, LAc