Miso Soup Recipe
*recipe from asianhomegourmet.com
1 packet Japanese Miso Spice Paste
150g (5.25 oz) silken tofu, cut into small cubes
500 ml- 605 ml (2 1/2 - 2 3/4 cups) water or unsalted chicken stock
Fresh spring onions, chopped as garnish
Mix spice paste and water in a saucepan
Bring the mixture to a boil. Stir occasionally
Add tofu and cook for 1 minute. Garnish
Serve & enjoy!
a. Meat or seafood may be used instead of tofu. Adjust cooking time accordingly
b. Miso Stir-Fried Seafood/Meat:
Heat 1 tbsp oil in a non-stick pan. Add 550g seafood (scallop or prawns) or sliced chicken meat, stir-fry for 5 minutes.
Add the spice paste and 100g (3.5 oz) vegetables (onions or carrots), stir-fry until cooked.
Miso Paste (Soybean, Rice, Salt) (60%), Soy Sauce (Soybean, Wheat, Salt, Sugar), Water, Seaweed (Roasted Wakame Flakes), Bonito Extract Powder (Dextrin, Bonito Extract), Mackerel Powder (Fish), Salt.
Allergen advice: contains soy, fish.
It contains a generous amount of dietary fiber and is a good source of antioxidants and Vitamin E.
The miso paste is also rich in probiotics since it is fermented - the good bacteria that help fight off the bad and toxins. It can also help boost immunity.
It is also used to help:
- feel happier and more vibrant
- relieve fatigue
- improve digestive functions
- protect from gastric ulcers
- reduce the risk for lifestyle-induced diseases like heart disease and cancers
Keep away from direct sunlight and store in a cool, dry place. Once opened, use immediately.