I call this my superpower soup because it has so many items in it that are great for your health! The shitake mushrooms are a great source of iron and antioxidants. They also strengthen your immune system because they contain lentinan which helps fight off diseases and infections. Seaweed is a beautiful thing in my book. It is great for weight control and is rich in potassium, calcium, and vitamin B-12. Miso contains all essential amino acids and is so flavorful, you don't even need any salt and pepper! I've also been told by my skin obsessed friend LuLu, that tofu is great for your skin. I haven't looked into that one yet but I'll take her word for it :) Anyway, I've tried many different versions of this soup and this is my best and final product. Here are the ingredients.
Makes: 4 servings
4 cups water
4 oz shitake mushrooms, cut into bite size pieces
1 oz firm tofu, cubed (1 oz = size of deck of cards)
1 1/2 handfuls of dried seaweed, broken into 1/2 - 1 inch pieces
4 TBS miso paste or miso broth concentrate
1. Put the cut mushrooms and the 4 cups on water in a pot and bring to boil.
2. Meanwhile, in a separate bowl put the broken seaweed into about 1 cup of water. Let it sit in there until it rehydrates back into original shape.
3. When water with the mushrooms starts boiling turn off the heat and remove it from the heat source.
4. The seaweed should have rehydrated by this time. Put the seaweed in a strainer and run water over the strainer to get rid of all of the excess salt in the seaweed. Squeeze the water out of the seaweed.
5. Put the seaweed in the pot of water, also add the tofu.
6. Once the temperature in the soup has gone down and it is no longer extremely hot take out about 1/2 cup water from the pot. To this 1/2 cup of hot water add the miso and stir it until it incorporates with the water. Add the 1/2 cup of miso water back into the pot and stir.
7. The reason why you have to wait for the soup temperature to go down before adding miso is because you cannot add miso to boiling water. Boiling or extremely hot water destroys the nutritional benefits in the miso. Also when you reheat your soup, make sure you are not bringing it to a boil because then you are essentially destroying the miso nutrients.