On bitterly cold winter days in Chicago, it's difficult to summon the desire to do anything besides curl up under an afghan and hibernate until Spring. Making a pot of delicious miso soup helps combat the winter blues and is also a nourishing light, brothy accompaniment to any meal.
If you find you are having difficulty with morning sickness, try sipping miso soup in the morning.
This basic recipe is a simple variation on the classic miso soup found in Japanese restaurants.
4 cups water
1/3 cup miso
1/2 cup scallions, chopped
1/4 cup carrots, finely shredded
1 tbsp shredded nori (alternative: wakame)
1/2 block firm silken tofu ( cut into 1 in cubes)
dash soy sauce (optional)
1/2 tsp sesame oil (optional)
- Bring water to a slow simmer and add shredded nori. This seaweed-infused broth is referred to as dashi.
- Allow to simmer at least 5-6 minutes.
- Reduce heat to very low and add the rest of the ingredients.
- Stir until miso is well dissolved.
- Makes 4 servings.
You want to simmer the vegetables in the simmering dashi separate from the miso, adding it only when everything has fully cooked. Cooking the miso too much alters its flavor as well as negates some of its nutritional value.