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Miso Soup

Japanese legend tells us that miso was given to us by the gods to help us achieve enlightenment. I am not sure about that, but it surely gives us great digestion...in a most delicious way.

1 quart water
4 teaspoons miso
8 ounces tofu, firm, cubed
2 sheets nori, chiffonade
12 each dried shiitake mushrooms, soaked until tender, sliced

Bring water to boil, add shiitake mushrooms. Cover and remove from heat let rest for 20 minutes. With slotted spoon, remove shiitake and cool. Cut away stems and slice caps. Bring liquid back to boil, add sliced shiitake, tofu and nori, reduce to simmer. Remove 1 cup of stock, dissolve miso, return to pot.

Note: Do not let the soup boil after adding the miso; it will destroy the enzymes. 


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