Miso is a traditional Japanese fermented soy bean product. During its fermentation process, the soybean is broken down so that it is easier for our bodies to digest. Furthermore, it contains beneficial probiotics (from the fermentation process) and is highly nutritious. Further adding seaweed to your Miso broth will enhance its nutrition. Seaweeds add valuable essential fatty acids, are a terrific source of plant protein, are packed with minerals including iodine for healthy thyroid function.
This is a quick and easy recipe to prepare. You can have it before a meal or for breakfast (instead of your coffee or tea).
4 cups of water
1 tbsp of dried Wakame (seaweed)
2 heaping tbsps of organic Miso Paste (you can find these at an Asian grocery store)
1 tsp Course Sea Salt
3 Nappa Cabbage leaves (optional)
1/2 cup of Shitake Mushrooms sliced (optional)
- In a small – medium pot boil your water.
- Soak your Wakame in a bowl. You will see the Wakame expand significantly.
- Wash your Nappy Cabbage and thinly slice your Nappa Cabbage horizontally.
- Slice your Shitake Mushrooms.
- Once your water boils add your sea salt, wakame, nappa cabbage, and shitake mushroom and bring to a slight boil, then simmer for 5- 7 minutes.
- Stir in your miso until the miso dissolves and take off the stove.
*Note: for a quick broth, you can leave out the nappa cabbage and shitake mushrooms.