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Wakame Miso Soup

miso soup
image – courtesy of Epicurious

Miso soup is rich in umami flavour and also good for you: it is nutritious, easy to digest and promotes gut health. Wakame seaweed is the main seaweed ingredient in most miso soups.


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.

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

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