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Friday, February 28, 2014

Miso Soup Recipe

   


It has been raining all morning. It's cold, and two of my kids are having the sniffles. 
A healthy comforting soup was in order. So, I thought, 
instead of making traditional Chicken Noodle Soup,  I change it up a bit with this Japanese staple. I have made Miso Soup before, and the kids really loved it.

I used this white Miso paste. It is mild and sweet in taste. It's also Non- GMO. A perfect base for this Soup. You could also use yellow Miso paste. The darker the color of the Miso, the stronger (earthy) the taste of the soup will be. 
You can find Miso paste at Whole Foods Market, or in Japanese, and Korean Markets.

Miso Soup is also really healthy, and good for you.  I did a little research. This is what I found.

In looking at the health value of light, sweet miso, it is notable that it contains a high amount of lactic acid bacteria, is high in simple sugars and typically holds about twice as much niacin as darker, saltier varieties. All-natural miso is also a living food that contains beneficial microorganisms such as Tetragenococcus Halopphilus, a bacterium that is active in the fermentation process. It is known to be an adequate source of the Vitamin B12 for vegans who cannot regularly consume it in meat products. It also contains 2 grams of protein for every 25 calories, which makes it a great, low calorie source of protein. In addition it carries a plethora of trace minerals such as zinc, manganese, and copper.





Now to the recipe. Hope you enjoy it.

xo, Diana

P. S. Stop by tomorrow. I have somethings sweet for you!

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Miso Soup Recipe - Chicken Udon

  • 5 cups water 
  • 3 tablespoons white miso paste 
  • 1 cup sliced carrots (Brokoli optional)
  • 1 cup dried Shiitake Mushrooms
  • 1/2 cup dried wakame (Seaweed)
  • 1 chicken breast (cut into bite sized pieces)
  • 1 package udon noodles (or soba noodles)
  • 1 cup cubed firm organic/Non-GMO tofu 
  • 3 tablespoons Mirin (optional)
  • 1/4 cup thinly sliced green scallions 
  • Salt to taste

  1. Bring water to a simmer in a medium or large pot over medium-high heat. Whisk in the miso paste and add the chicken, carrots, udon noodles, shiitake mushrooms, seaweed, and tofu. 
  2. Simmer for about 20-30 minutes.
  3. Top with green scallions

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