When you say miso soup, and without even mentioning the rest of the ingredient, you imply a super healthy food. So what if this soup has, in addition to miso, tofu, ginger, linseed, onion and garlic!?! We would call it “bombastic”!!!!
Miso is a good source of iron, calcium, phosphorus, potassium, some B vitamins, vitamin A, vitamin K, protein, fiber and iron. This magical paste has an impressive number of health benefits; it boosts the immune system, helps the digestion process, acts as an antioxidant, lowers the risk of cholesterol and cancer, regulates the blood pressure and strengthens the bones and it tastes delicious as well! A small intake of miso per day (1 teaspoon) helps preventing many illnesses due to its probiotic characteristics.
You can find in the above link the nutritional facts of miso.
Preparation time : 20 minutes
Cooking time : 25 minutes
Servings : 6
- 10 cups chopped white mushrooms (1/2 Kg)
- 1 onion
- 5 cloves garlic
- 1 1/2 cups diced zucchini
- 1 tablespoon thinly sliced ginger+ 1/2 tablespoon ground ginger
- 1 1/2 cups diced tofu
- 1 tablespoon soy sauce
- 2 tablespoons crushed linseed
- 1 1/2 tablespoons soybean miso
- Mix the tofu with the soy sauce and leave aside to marinate.
- Chop the onion and 3 gloves of garlic.
- In a pot, add mushroom, onion, garlic, succhini and the sliced ginger. Add 10 cups of water and put it on high fire. When it boils, lower the fire and leave it cooking for 15 minutes.
- Add to the pot linseed, tofu and salt to taste and let it cook for another 10 minutes. Meanwhile, mash the rest of the garlic.
- Turn off the fire. Take half a cup of the soup water and dilute the miso in it. Add it to the soup with the mashed garlic and the ground ginger and mix well.