This is one of my super nourishing go-to light meals. I’ll generally have this for breakfast or a light dinner; it is rich in micronutrients from the seaweed and miso. Miso is a Japanese fermented paste made from cooked beans and grain, it is alive with healthy digestive enzymes, probiotics and is a powerful digestive catalyst. Each miso is totally unique, so try a few to explore and see what you like best!
This soup is a breeze to make and you can easily substitute your favorite ingredients, once you get the hang of it.
- 1t sesame oil
- 5-6 mushrooms, sliced
- 10 oz. water
- 1-2 oz. tofu or sardines
- Handful of baby spinach
- 2 T of your favorite seaweed (I like the Dulse from Maine Coast Sea Vegetables)
- 1 T miso or as directed on container (I LOVE the soy-free Azuki or Chickpea Miso from South River Miso Company)
- 1 t sesame seeds
- 1 sliced scallion
Heat the oil in the pan. Once warm add the sliced mushrooms and sauté until desired doneness.
Add approximately 10 oz of water and heat to just below boiling.
Add the tofu or sardines, baby spinach and seaweed. Stir and remove from heat. Let cool until comfortably warm.
Put the miso into your serving bowl. Add the soup slowly to the miso paste stirring as you go. Do not use boiling water with miso, it will deactivate all the wonderful probiotics found naturally in the paste.
Garnish with sliced scallion and sesame seeds. Enjoy!