Basic Miso Soup
Overcooking this soup will kill any beneficial bacteria in the raw miso paste.
Ingredients6 cups filtered water
1 (3-inch) strip kombu seaweed (available at health-food stores or Asian food markets)
2 heaping Tbsp naturally fermented miso paste (not pasteurized)
2 ounces rice noodles or buck- wheat noodles, cooked
Nutrition FactsPer serving: 69 calories, 9% fat (< 1 g; 0.1 g saturated), 76% carbs (13 g), 15% protein (2.6 g), 1 g fiber, 27 mg calcium, < 1 mg iron, 473 mg sodium.
Directions1. Combine the water and kombu in a large saucepan. Bring to a boil over high heat, then reduce the heat to low. Cover the pan and simmer 30 minutes to extract vitamins, minerals and proteins from the kombu. (The broth will reduce to about 4 cups.) Remove the pan from the heat.
2. Remove the kombu from the pan and discard. Pour 1 cup of the broth into a small bowl. Add the miso paste and whisk until smooth.
3. Return the miso mixture to the pan. Add the cooked noodles and return to the stove. Cover and cook briefly over medium heat until the noodles are heated through. (Continuing to cook the miso will kill any beneficial bacteria in the raw miso paste.) Serves 4