4 to 5 cups water
1/4 cup wakame, washed, soaked and sliced
3/4 cup cubed organic tofu
2 cups vegetables, thinly sliced
1 tsp barley miso, or brown rice miso, mixed with 2 to 3 tsp water
thinly sliced scallions, for garnish
Place the water in a pot and bring to a boil. Add the wakame. Reduce the flame to medium-low and simmer to 3 to 4 minutes.
Add the tofu and vegetables, cover and simmer another 2-4 minutes until the vegetables and wakame are tender. Reduce the flame to very low and add the pureed miso. Simmer another 2 to 3 minutes.
Place in individual serving bowls and garnish with a few sliced scallions. Serve hot.
Miso soup is fantastic for every family because it is very easy to make and generally even picky eaters will enjoy it. My son eats all of his kale in miso soup form. You can use any vegetable in this recipe (carrots, broccoli, peas, squash, collard greens) and I often throw in fat noodles to make a hearty lunch for Holden. This recipe is mild and you can add more miso for taste, but miso is quite salty so make sure to add it after you have served your child.
Written by Stan Byrne, recipe by torontomacrobiotics.com