This is an excellent choice to make, just because it’s soup doesn’t mean you have to wait until winter to eat it (hint: it’s in the name.) It is summer yummy and easy to make, enjoy!
“This summer Miso Soup recipe is popular with the guests of Sanivan Holistic Retreat, a relaxing bed and breakfast retreat amid the beautiful surroundings of the Catskill Mountains in New York, where guests relax, learn to cook healthy meals, practice yoga, and explore the Catskills.” <- Meow.
- 8 cups of water
- 4 sheets of kombu sea vegetable
- 8 tablespoons of organic miso soybean paste
- 1 whole organic tofu, firm
- 3 medium size carrots
- 2 stalks of celery
- 2 whole bunches of scallions
- 1 teaspoon of fresh/or powder turmeric
- 1 tsp. of fresh ginger
- ½ cup of dill
- 3 Tbsp. of lemon juice
- Boil 8 cups of water with 4 sheets of Kombu Sea Vegetable, reduce to simmer. 5 minutes later, take out the Kombu sheets, and slice them into ½ inch squares and return them to the simmering water.
- Take 8 Tbsp. of Miso paste into a bowl. Add some warm water and mix allowing it dissolve into a soupy consistency and add to the water mixture and stir.
- Cut the Tofu into 1 inch square cubes. Add to the miso soup mixture.
- Chop carrots, celery, scallions and add to miso soup mixture.
- If using fresh ginger and turmeric, chop very small and add to miso soup mixture.
- Last but not least, turn of the heat, add dill and lemon juice. Enjoy a very healthy and hearty miso soup.