Nutrition Corner: Seaweed Miso Soup
If you want to live a long, healthy life, enjoy Seaweed Miso Soup often. A main ingredient, miso is made from fermented soybeans, which are high in protein and ﬁber, with the added beneﬁt of antioxidants. Seaweed (there are actually many types) is a valuable source of a wide array of trace minerals, including iodine, calcium, magnesium and potassium. Seaweed has long been known for its nutritional properties in Asia, used for tumor reduction, inhibiting cancer cell proliferation, free radical scavenging, and antioxidant activity. The rich broth is easy to digest and can be paired with brown rice for a quick and light breakfast. Recipe serves 4.
4 cups ﬁltered water
½ pound ﬁrm tofu, cut into bite-sized cubes ¼ cup frozen peas, thawed
1 small tomato, chopped
2 to 3 tablespoons low-sodium miso, dissolved in 2 tablespoons water
1 sheet nori seaweed, torn into small pieces 1 tablespoon minced scallions
1 teaspoon toasted sesame oil
Bring the 4 cups of water to a boil in a deep saucepan over medium-high heat. Add the tofu and cook for 2 minutes; stir in the peas, tomato, and dissolved miso paste and cook for 1 minute. Turn off the heat, add the seaweed and scallions, and stir well. Drizzle the sesame oil over the soup and serve immediately.