Miso Soup is a simple dish to make, but full of immune boosting proprieties.
Miso is a traditional Japanese food made from fermented soya beans which protect against cancer.
Miso Soup is used in Japanese households for centuries, where it is often served three times a day with meals and also as a wholesome snack.
1 quart Dashi (water or other stock)
1/3 cup miso, dark or white
¼ pound any tofu, cut into small cubes
¼ cup minced carrot
4 scallions, trimmed and sliced
wakame (seaweeds )
Heat dashi in a saucepan, until bubbles begin to form along its edges. Turn the heat to low, then mix about ½ cup of the dashi with the miso in a bowl and whisk until smooth.
Pour the miso mixture back into the hot dashi, add tofu, carrots and wakame. Stir once or twice and let sit for a minute. Add the scallions and serve.