Healing Miso Soup

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I can literally feel my body healing from the inside out with each spoonful of this soup that I eat.  Don’t let some unfamiliar ingredients in this recipe intimidate you, as I did for so long.  You don’t want to wait any longer to reap all of the health benefits and amazing flavor experience!

I would have NEVER guessed how easy it is to make a quick batch of miso soup at home until one really, really cold Minnesota winter night when I resolved to figure out how to do it because I didn’t want to leave the house.  It’s amazing the things you’ll learn to do when you are trapped indoors!  Now that I know how easy it is, I can throw together a batch in less than 15 minutes… and so can you!

The key components to this recipe are the fresh ginger, miso paste, white pepper, star anise and of course, the seaweed!  I don’t really know too much about star anise other than it releases a phenomenal flavor and it is used as a spice in a variety of Chinese and Indian dishes.  For this soup, it is used to flavor the broth so make sure to remove the chunks before you serve it!  Another exciting ingredient in this recipe is seaweed, which is kind of freaky at first, but once you get over the thought of eating seaweed you’ll realize the endless health benefits.  It aids in digestion, controls blood sugar and is packed full of amino acids (vegetable protein), vitamin A + C, calcium, iron, potassium… Google it if you need any more convincing :)

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What will you need?  (Assuming 2 bowls of soup)

3 cups water

1 overflowing tbsp of miso paste

4 green onions, chopped

4 pieces of Wakame seaweed

1 cup extra firm tofu, drained and cubed

2 star anise

2 eggs (1 scrambled egg for each bowl of soup)

1/2 tsp finely chopped fresh ginger

1/4 tsp ground white pepper

How do you make it?

In a medium sauce pan, combine the 3 cups water with the ginger, star anise and miso paste.  Bring this mixture to a boil and make sure the miso paste has been broken up properly.  Reduce heat to medium and add 3 chopped green onions, the seaweed and white pepper.  Continue to simmer for 5 minutes.

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Start preparing your tofu by draining it, patting off the excess liquid and cutting into 1/2 inch cubes.

Also,  scramble your eggs in a separate skillet.  (1 scrambled egg for each bowl of soup you intend to serve!)

Once the soup has been simmering for about 5 minutes, remove the star anise and gently add your tofu to heat it up.  After about a minute, your soup should be ready for the bowl!

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Once in the bowl, add your scrambled egg and some additional chopped green onions for garnish.  Sip slowly and feel all of the goodness that is in this soup.  Also, be proud of yourself for trying something new!

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