Lately, we’ve been hearing so much about having a healthy gut. I kind of ignored all of these articles until I started to have problems of my own. As a result, I’ve been on a quest to feel better. I’m getting there!
At this moment, I honestly have no tummy bloat, regurge, acid reflux and fatigue since I’ve been doing what I’m doing. I’ll have a more in-depth article coming soon about my journey to a healthy tummy. 😉
Meanwhile, Miso soup has been a part of my daily diet for the past 2 weeks and I really credit this for how great I feel! I’ve switched my eating to ways that fall more into a traditional asian diet than western. In a nutshell, I stay away from red meat, make veggies my main meal with lean meats on the side and have a cup of miso soup after both lunch and dinner.
Miso soup has been enjoyed for centuries in Japanese culture. Miso itself is fantastic for the tummy. It’s essentially made of fermented soybeans. Along with the protein-rich seaweed and tofu, this soup is very soothing for the body. Miso is in many ways a probiotic that brings balance. 75% of Japanese still consume this at least once a day.
And….not that I was trying to, but I wound up losing a few pounds just adding this to my diet for a week. Crazy right!
So, what I have done is made a big batch at the beginning of the week and noshed on it throughout. Always readily available. I usually mix in a few drops of miso paste after reheating because each time you reheat the soup, I’m pretty sure you kill off some of the good stuff in the miso.
But, if you want to make it from scratch it really takes about 5 minutes to make. As I’ve said before, I’m pretty lazy when it comes to lunch. I want it to be quick.
I originally found this recipe on dieT Taste.
To make:
In a medium pot bring the vegetable broth, water, seaweed and diced tofu to a boil. Turn down the heat and let simmer for a couple of minutes to blend the flavors and let the seaweed soften. Take off heat.
To keep the active cultures in your miso active, let the soup cool just a bit before adding. When you’re ready to add, dish a little broth out of the pot and mix with the miso paste in a small bowl, then pour back into the soup. Stir well and add green onions.
I didn’t add green onions in mine, because they cause inflammation for me, but most people will want this.
This miso soup is like medicine in a bowl and has helped me with my journey to a healthier tummy!
Have a fantastic week!
xo-
Megan
Shop ingredients below!
Hover over picture below to pin this recipe!
| Cook Time | 5 minutes |
| Servings |
servings
|
- 2 cups vegetable broth
- 4 cups Water
- 1 tablespoon dried seaweed
- 1 cup tofu firm, diced
- 3 tablespoons miso paste
- 1 tablespoon green onions chopped
Ingredients
|
- Bring broth, water, seaweed and tofu to a boil, turn down heat and simmer for 2 minutes or until seaweed is soft.
- Pull off heat, let cool for a few minutes. Dish out a 1/2 cup or so of broth, mix with miso paste, then stir into soup. Serve immediately with green onions.
