miso soup

image - courtesy of Epicurious

From a culinary point of view, Miso soup is full of Umami, a 'deliciousness' that is hard to explain but that is now very well-known by Chefs around the world. Miso soup is also good for you: it is nutritious, easy to digest and promotes gut health.


1/2 cup dried Wakame
/4 cup shiro miso (white fermented soybean paste)
6 cups Kombu Dashi or Vegan Umami Broth
200-250g soft tofu, drained & cubed
1/4 cup thinly sliced spring onions


Stir together the miso paste with 1/2 cup of the dashi in a bowl until smooth. Heat the remaining dashi in a pot over medium heat until hot. Gently stir in the tofu cubes and the dried wakame. Simmer for 1 minute and remove from heat. Add the miso mixture and spring onions, combine and serve immediately.

Chef's tips: since miso is a fermented paste, it should not be cooked at high temperatures otherwise the good bacteria & enzymes it contains will be destroyed.