Miso Soup with Turmeric and Ginger
A delicious, detoxing Miso Soup with just eight ingredients. Dashi stock adds authentic Japanese flavor, tofu adds healthy protein, and the miso, turmeric and ginger heal the body from the inside out.
Servings: 4 servings
Calories: 129kcal
Equipment
- Small bowl or cup
- Saucepan or Dutch oven
Ingredients
- 2 four-inch-square pieces kombu (approx)
- 4 cups water
- 4 tablespoons white miso (shiro miso)
- 1 teaspoon ginger (finely grated)
- ½ teaspoon turmeric
- 1 medium carrot (grated)
- 14 oz firm tofu (cut into ¼th inch cubes)
- 1 teaspoon rice wine vinegar or apple cider vinegar
- 4 scallions (white and green parts finely chopped)
Instructions
- Steep the kombu in water for 15 minutes. Then place the saucepan over medium heat. Turn off as soon as the water comes to a boil.
- Let the kombu and water stand in the saucepan for 15 more minutes. Then carefully lift out the kombu from the saucepan using a pair of tongs. This is the dashi.
- Mix the miso paste with ¾ cup of dashi. Set aside.
- In the same saucepan used to make the dash or in a Dutch oven, heat ¼ cup dashi with the carrots, ginger and turmeric.
- Saute the carrots for a couple of minutes until there is no visible moisture in the pot.
- Add the remaining dashi stock to the pot and bring to a boil. Cover and let it simmer over low heat for five minutes.
- Stir in the tofu and apple cider vinegar and bring back to a boil.
- Turn off the heat. Add the scallions and the miso paste to the pot and mix. Serve hot.
Notes
- Miso tends to settle at the bottom when the soup has been left standing for a while. Stir the soup before serving.
- If you don't have kombu, you can use mushroom stock to make this recipe.
- Refrigerate: Store the miso soup in the refrigerator for up to four days.
- Freeze: I don't recommend freezing miso soup with the tofu added to it because the texture of tofu changes considerably when frozen. You can freeze the rest of the soup, however, and add tofu after thawing and before reheating.
- Reheat: Reheating miso soup is not advisable because the beneficial bacteria in miso can die when exposed to too much heat. If you do reheat, do so gently over low heat until just warmed through.
Nutrition
Calories: 129kcal | Carbohydrates: 9g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 664mg | Potassium: 126mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2683IU | Vitamin C: 3mg | Calcium: 156mg | Iron: 2mg