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Soup, Miso

by Pierre S. Aoukar, MD
Posted: March 4

4 servings


ounce or 15 grams dried wakame (seaweed)
4 cups water
pound extra firm silken or regular tofu
3-4 Tb. red miso paste (or your favorite variety)
scallions, chopped


1. Soak wakame in at least 4 cups water for about 15 minutes. Drain the wakame and use the water as the soup stock, about 4 cups. Be sure not to allow any sand into the soup. Bring the stock to a boil.

2. Meanwhile, rinse the wakame and julienne into thin pieces. Dice the tofu into inch pieces. When the stock has boiled, add the tofu and wakame. Simmer for about 5 minutes. Turn burner off. Dissolve the miso (3 or 4 Tb. depending on how rich of a flavor you want) in cup of the stock and stir this mixture into the pot. Make sure the heat is turned off. Garnish with chopped scallions.

Miso Soup, The Recipes of Dr. Aoukar


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