Healthy Recipes: Miso Soup with Tofu

Learn in this article how you can easily prepare the miso soup with tofu yourself. Miso soup comes from Japan and is considered a national dish there. It is not only very healthy, but will also delight you with its taste.

A bowl of miso soup has a calming, relaxing effect and stimulates the appetite. You will feel how we renew our life force daily when we return to this primordial source. Soup affects the mood throughout the meal. Ideally, it should be complementary in taste, aroma, color and texture to the course that follows. In macrobiotics, we learn to look at the whole in each part and each part in relation to the whole. If the main meal is rich and nutritious in itself or contains many different ingredients, we precede it with a simple miso soup or a clear soup made from kombu or shiitake mushroom. For a light main course, we prepare a rich miso soup, an appetizing vegetable starter, beans, a grain soup, or a hearty stew.

In Japan, miso soup is considered one of the secrets to longevity. It provides many nutrients such as zinc, vitamin K and manganese, as well as calcium and magnesium. Miso contains the isoflavonoid genistin, which can defend against free radicals and thus counteracts the aging process.
Probably the most authentic of all Japanese soups consists of only a few perfectly balanced ingredients. In addition to the classic ingredients, other ingredients can also be added to the soup, depending on your taste. In Japan, farmers often serve daikon miso soup in autumn and winter. The taste of this root plant complements miso perfectly. When cooked in the soup, it becomes soft without losing its shape. You can also make the soup without daikon or tofu. There are many variations of the classic miso soup, depending on the region and season, and almost every Japanese family has its own individual miso recipe.

Ingredients for the Miso Soup with Tofu

  • 1 daikon (long, white radish) in 1 cm pieces
  • 1 liter of water
  • 2 pieces of wakame seaweed, 7 cm long pieces
  • 100 g tofu in 2cm cubes
  • 2 tablespoons mugi miso (barley miso) and genmai miso (rice miso)
  • 1 spring onion, fine rings for garnish

Preparation of the Miso Soup with Tofu

Step 1
For the miso soup, first prepare the ingredients.

Step 2
Add the daikon radish to the water and boil for 5 minutes.

Step 3
Meanwhile, soak the wakame seaweed for 3-5 minutes and cut into small pieces.

Step 4
Add the wakame and tofu to the pot and bring everything to a boil until the tofu rises and floats on top.

Step 5
Mix miso with one cup of the broth in a bowl or suribachi, add to the soup and simmer for 3 minutes. Then, serve the miso soup and garnish it with the spring onion rings.

Tip:
Pour your miso soup into small bowls. For the authentic experience, eat the ingredients first with chopsticks before drinking the delicious broth.

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