Hypersonic miso soup

Hypersonic miso soup

This time of weather when the temperatures changes abruptly, sometimes the unexpected cold catches me without groceries to make a hot soup. 

Time and time again Miso saves the day! I always keep a jar in my fridge and even travel with a vacuum pack variety. You only need hot water to make a tasty and satisfying broth.

Some of the known benefits are:

  • Easy to digest as fermentation helps metabolize proteins, carbohydrates, and fats and transform them into smaller molecules 
  • High in antioxidants
  • Very good source of manganese, copper, and vitamin K
  • Good source of zinc
  • Restores beneficial probiotics to the intestines
  • Contains all essential amino acids, making it a complete protein

You can make this recipe in 10 minutes or less. If you don’t believe me, try it!

Ingredients

  • 2 cups of water
  • 1 tablespoon of Miso (your favorite kind)
  • 1 cup of rice noodles (your choice)
  • 2 tablespoons of sprouted beans or cubed tofu (any other protein of your choice)
  • 3 to 4 stems with cilantro leaves
  • 1 teaspoon tamari sauce

Preparation

  • Put the water in a pot and bring it to a boil.
  • Add the miso and use the spoon to dissolve it in the water.
  • Add the noodles and protein. Cover with a lid and turn the stove off. Leave it on for a couple of minutes if you have thick noodles or you like them soft. If you have thing noodles or you like them firm, remove from the stove and leave them covered for a couple of minutes.
  • Chop the cilantro leaves finely.
  • Pour the soup over a bowl and sprinkle the cilantro on top.
  • Grab a spoon and slurp. It tastes better! Be careful not to burn your mouth if you left the pot on the stove a bit longer.

You can add chopped mushrooms or green onions. Shredded carrot or dikon radish work great too. As for additional condiments, maybe some ginger. I don’t recommend garlic as we tend to over use it. 
 



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