Miso is an excellent source of vitamin K and a wonderful fermented food source of probiotic (beneficial) bacteria that is beneficial to the intestinal tract. Seaweed is a great source of iodine which so many of us are deficient in and is important for healthy thyroid function. Nori flakes and pieces can be substituted for the wakame, both of which can be found in dried form in health food stores. This soup is so easy to make and the ingredients can be adjusted to taste. Consider adding celery, carrots, cauliflower, and/or watercress.
4 inch piece of wakame seaweed or nori flakes
4 cups water
4 tablespoons miso
2 green onions, sliced
1 cup bean sprouts
1/2 cup white button mushrooms, sliced
1/2 teaspoon finely minced or grated ginger (optional)
1/2 cubed organic tofu (optional)
1. Cut the wakame into small pieces using scissors.
2. In a medium saucepan, combine the seaweed and water. Bring to a boil and reduce heat to low.
3. Remove 1/2 cup of water from the saucepan and mix with the miso in a small bowl. Mix with a fork until the miso is dissolved.
4. Pour the miso mixture back into the saucepan and add the remaining ingredients.
5. Simmer until vegetables soften but do not bring to a boil after the miso gets added.
Makes 4 servings.
Image Credit: chowtimes.com
Recipe adapted from: The Secrets to Great Health by Dr. Jonn Matsen, ND
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