Miso Vegetable Soup
  • 1 package brown rice udon noodles
  • 1 Onion thickly sliced
  • 1 Tablespoon Wakame sea vegetable
  • 2 quarts filtered water
  • Miso, white  5 heaping tablespoons
  • 1 teaspoon ginger, minced
  • 4 oz. soft tofu, drained and cut into 1”cubes
  • Flat Leaf Parsley Leaf (finely minced over the top at finish)
Bring a large pot of water to boil with a pinch of salt. Add the noodles and stir, cooking for about 8-10 minutes or al dente. Strain the noodles and run under cold water.

While the noodles are cooking, sauté the onions in 1 tablespoon of water until translucent.  Add water, wakame and gingerroot into a 3 quart pot.  Bring to gentle boil, then simmer 20 minutes with lid. In a small bowl blend your miso with a ladle of liquid from the soup pot, and add this diluted miso plus the tofu to the soup and heat very gently for only 3-4 minutes keeping the live enzymes of the miso intact, but allowing the flavors to mingle.  When the soup is ready add the noodles, garnish with the parsley and serve.

This recipe is courtesy of Blum Center for Health