Miso, tofu and mushroom soup
A light, filling Japanese soup with tofu and mushrooms, seasoned with fermented miso to support your gut microbiome.
Ingredients
For 1 serving
Instructions
- 1
Heat the vegetable broth in a saucepan.
- 2
Add the sliced mushrooms and simmer for 8–10 minutes.
- 3
Add the cubed tofu and edamame, heat for 3–4 minutes.
- 4
Off the heat, dissolve the miso paste in a little warm broth, then stir it into the soup (don't boil the miso, to preserve its probiotics).
- 5
Add the sesame oil and sliced spring onion.
- 6
Serve immediately.
Tips
- Never boil the soup once the miso is added — heat destroys the live bacteria it contains.
- Use a homemade or low-sodium vegetable broth to control your salt intake.
- Shiitake mushrooms add more umami flavor than button mushrooms.
Variations
- Higher-protein version: add a poached egg to the soup at the end of cooking.
- Spicy version: add a touch of chili paste (like gochujang) along with the miso.
Miso is one of the fermented foods mentioned in our guide on the gut microbiome and weight loss as one avenue, among others, for varying the diversity of your diet.
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