Seaweed is a healthy vegetable, rich in vitamins and minerals but not used often in the American cuisine. Miso soup is a low calorie, nutritious way to incorporate seaweed into a healthy diet. Miso soup in America is usually made with dried wakame seaweed, miso paste, dashi powder (fish bullion), tofu and green onions. This results in a very salty soup without adding additional salt during preparation. In order to reduce the sodium in the soup, try making your own no-salt chicken broth and it will not compromise the taste.
Preparation time: 40 minutes
10 cups of water
1 piece of chicken, 4 ounces
4 green onions
1 tablespoon wakame seaweed
5 ounces extra-firm tofu
3 tablespoons white miso paste
1. Put water and chicken into a pot and bring to a boil then let it simmer on low heat for about 30 minutes.
2. Slice the green onions in thin round circles, each circle should be about 1 millimeter thick. Then wash and cut tofu into small quarter inch cubes.
3. Once the chicken is finished turn off, remove the piece of chicken and save for a future meal.
4. Add green onion, wakame seaweed, and chopped tofu. Let the soup simmer for 5 minutes then turn off heat.
5. Put some of the soup broth into a bowl then add the miso paste and dissolve the miso paste into the broth then add it to the soup. Stir soup and enjoy.