MISO SOUP 101

Miso soup is Japanese comfort food, tasteful and healthful.

Miso is made from fermented soy beans.

Fermented foods are rich in probiotic bacteria that is beneficial for your microbiome, science lingo for your gut.

Fermented foods increase the health of your intestinal and digestive system, and thus improves your immune system.

My family's first response to feeling under the weather is miso soup, to the rescue. 

1: bring pot of water to a boil

2: add flavor base to create a mild broth (you can use bonito flakes, dashi powder, soften thinly sliced pieces of onion or skip the broth and go plain)

3: add 4 to 5 Tablespoons of miso paste into a handheld strainer and mix into boiling water until dissolved (the mildest variety of miso is yellow or white, stronger miso is darker in color)

4: add water to dilute the broth or add more miso to increase the flavor

(hint: my mother adds a teaspoon of honey, maple syrup or brown sugar as a flavor balancer)

5: this is where you can add 'kombu' or dried seaweed

6: reduce heat to simmer, or remove from stove if you are ready to serve

7: add tofu pieces (no need to boil tofu)

8: garnish with chives (finely chopped green onions)

Voila! It's very simple to make.

For variety, my mother occasionally adds clams or 'jako' (baby sardines) or 'somen' (Japanese noodles).