Magical Miso Soup

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  • 5 cups water
  • 2 inches of dried alaria (sea vegetable)
  • 5-6 fresh shitake mushrooms, sliced thin
  • 6 ounces extra firm tofu, diced into ½ inch cubes
  • 6 ounces salmon, cubed
  • 3 tbsp. unpasteurized barley miso (diluted in a small amount of water)
  • 2 scallions, minced

Bring water, alaria, mushrooms and tofu to a boil.  Lower the heat and simmer 2-3 minutes.  Add salmon and diluted miso. Cook additional 3-5 minutes. Garnish with scallions.

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  • danraoul

    Can I ask do u use red miso or white?

    • I use different miso all the time. Sometimes white, barley, chickpea, brown rice miso… it all depends on my mood and what I have in the fridge.

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  • Juliana

    Hello from Colombia, I am actually at IIN, and I really love you! thank you for your good energy and sharing all of your experience…

    I would like to know Andrea, if I store my leftover -miso soup, it will loose all the benefits? Thank you again!!!

    Sincerely Juliana

    • @Juliana – just don’t bring it to a boil when you reheat it, and it’ll be just as nourishing and delicious.

      • Juliana

        Thank You!!!!