Miso soup is a serious nutritional powerhouse. Miso is a fermented food, which supports healthy digestion by offering our body a number of beneficial enzymes and healthy bacteria. It is also a complete protein, high in B vitamins, and is loaded with antioxidants. Wakame seaweed is packed with essential trace minerals, particularly iodine (which is essential for healthy thyroid function) and magnesium (which plays a part in MANY functions throughout the body). These 2 minerals are often depleted in our diets, so it is extremely important that we find ways to get them into our meals – most seaweeds are a great source of both. Wakame also offers us calcium, iron, folate, a slew of vitamins and antioxidants (make sure to eat your seaweed friends!).
This is a simple recipe that can keep in the fridge for a few days and is always a crowd pleaser (its real pretty too).
You will need:
3 ounces dried soba noodles
4 cups water
1/3 cup organic white miso paste (here is the miso paste that I buy)
3 green scallions, finely chopped
1 tablespoon shredded wakame seaweed (here is the wakame that I buy)
1/2 block organic firm tofu, cut into small cubes (optional)
1 handful watercress
a pinch of red pepper flake
Cook the soba noodles in salted water according to their package. Once cooked, drain and run under cold water to stop them from cooking any further. Set aside.
Bring 4 cups of water to a simmer.
When the water is hot, pour about 1 cup into a small bowl and mix with miso paste to dissolve. Set aside.
Add the wakame to the pot and simmer AT LEAST 5 minutes (the longer the seaweed simmers, the less a fishy flavor it will have).
Stir in scallions, tofu and red pepper flake for the last minute of simmering.
Remove from heat and stir in miso and water mixture.
Separate soba noodles into bowls and top with soup and watercress.
Enjoy, and stay warm out there!
with love and warm, nourishing soups,