Healthy Miso Soup Recipe

This homemade miso soup recipe is so delicious and originates from Okinawa, Japan. Okinawa is actually classified as a “blue zone” meaning that the people in those areas tend to live longer than anywhere else on the planet.

This recipe contains only a few ingredients that are all packed with essential nutrients and health benefits. The two main ones we’ll be discussing are porcini mushrooms and kombu flakes, which is a type of seaweed.

Porcini Mushrooms and Kombu Flakes Nutrients

Porcini mushrooms are packed with vitamin B, protein, copper, potassium, zinc and selenium. ( for anyone who doesn't know, because I didn't, selenium plays a critical role in thyroid function and metabolism.

It also has been said to support the immune system.) Porcini mushrooms are also high in antioxidants. 

Many mushrooms, not just porcini are used in herbal medicine dating all the way back to ancient China, ancient egypt, ancient greece and more! Many herbalists even classify mushrooms as equally as important or more important than herbs.

Plants and herbs contain polysaccharides ( poly= many, saccharide= sugar) mushrooms and fungi contain a special polysaccharide called beta glucan. This is what gives them their immune boosting properties, while also making them hard to digest.

Beta glucan in itself is not a cure but rather it enhances the immune system to make it work better. The reason why beta glucan has these immune boosting properties is because beta glucan molecules resemble the cell walls of some harmful bacteria, which puts your body on high alert, therefore strengthening your immune system!

Another healthy ingredient used to make the broth is kombu. Kombu flakes are rich with antioxidants, such as manganese and zinc. Kelp is also one of the best natural food sources for iodine which contributes to thyroid hormone production. 

Instructions to Make Miso Soup

To begin this recipe you're going to start with those two ingredients, dried porcini mushrooms and dried kombu flakes. You're going to need 5 dried porcini mushrooms and about 2 tablespoons of dried kombu flakes.

Soak both of those in two cups of boiling water for 15 minutes. 

While that’s soaking, start cutting up the tofu and whatever vegetables you want.

I used rainbow chard, but spinach or kale would also work very well for greens, carrot ribbons and green onions (if you would like to make this more like traditional miso just use green onions and tofu) I personally loved adding in the extra vegetables and would definitely recommend but it is completely optional. 

Once the broth has soaked for about 15-20 minutes you can either choose to strain out the kombu flakes and mushrooms or leave them in, it's totally up to you!

Add that to a pot on high heat and add in your vegetables and tofu. 

Bring the mixture to a boil and then let the vegetables cook for an extra 3-5 minutes.

Once the vegetables are cooked enough to your liking turn off the heat and add in two tablespoons of miso paste and stir in until completely combined. 

Finally add to a bowl and enjoy!

Summary: 

This recipe is so delicious and very easy to make at home.