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Warming Miso Soup | Nutrition Stripped
Eat Well Oct. 22. 2019
Soups

Warming Miso Soup

Oct. 22. 2019
Soups
McKel Kooienga, MS, RDN, LDN

McKel Kooienga, MS, RDN, LDN

Dietitian, Founder and CEO

Give your immune system a boost with our favorite delicious Warming Miso Soup.

Using both red and white miso gives this soup an earthy-sweet complexity. Nutrient-rich wakame seaweed, portobello mushrooms, and tofu creat a soup that not only is delicious and versatile, but it’s incredibly easy to make!

Miso for the ages

Miso has been around for a really long time. Records of miso production date all the way back to year 701 in Japan and have been used in popular recipes ever since. There are many different types of miso to try, and an endless amount of information and history surrounding it. With most of the coveted types of miso taking several years to ferment, it’s safe to say that good miso is a form of art.

Check your labels

For gluten allergies, make sure to use white and red miso that is gluten-free. Red miso frequently contains barley, wheat, and rye, so make sure to check the labels if you have gluten sensitivity. We have personally used Miso Masters Organic miso for years which is gluten-free and perfect for this Warming Miso Soup.

Warming Miso Soup isn’t the only way to get the health benefits from adding miso to your diet. Try adding it to salad dressings, sauces, and glazes. You can even use it in baking!

Stripped

Miso boasts an impressive nutrient profile and is brimming with vitamins and minerals like manganese, vitamin K, copper, and zinc (17). Keep in mind that it’s also high in sodium, so keep consumption in moderation and pair with plenty of other fermented foods for best results.

For more information on gut health and incorporating more fermented foods into your diet, check out our article on improving Digestive Health with fermented foods.

 

The Recipe

Serves 4-6

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Ingredients

2 tablespoons white miso

2 tablespoons red miso

2 tablespoons dried wakame

1 portabello mushroom, sliced

2 cloves garlic, thinly sliced

8oz firm tofu, cubed

Salt and pepper to taste

green onions and snow peas for garnishing

Directions

Step 1

In a medium saucepan, heat water until boiling. In a coffee cup, add miso, and just enough hot water to cover. Carefully stir until miso is completely dissolved. Add miso mixture to the saucepan with already boiling water.

Add wakame, sliced garlic, tofu, and portabello mushrooms and cook until seaweed and mushrooms are tender.

Top with green onions and snow peas and serve.

Enjoy!

Have Leftovers? Here’s What To Do With Them:

As always, store in an airtight glass container that we recommend from the NS Shop for up to a month in the freezer, or in the fridge for two weeks. Reheat upon serving.

Can’t wait to see you try it!

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Can’t wait to see how you make these and share your meal with me! Tag us on Instagram @nutritionstripped #nutritionstripped

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