Japanese Superfood Miso Soup By Kiele Jael Wellness

Miso soup is one of the most healing and nutritious soups for you. It’s loaded with antioxidants, vitamins, and rich minerals that are great for grounding energy, healing your kidneys, bladder, liver, heart, and working wonders on your digestive system. The salty flavors add electrolytes back into your body (this is THE hangover cure!), and it’s a great soup to make you feel like you’ve ‘come back down to earth.

Ingredients: ● two 6-inch square pieces of kombu (kelp) ● 6 dried shiitake mushrooms (optional) ● 12 cups water ● 1 cup bonito flakes (Katsuobushi) ● 12 ounce block of soft tofu ● 5 tablespoons white miso paste ● 2 cups baby spinach ● ½ cup hijiki seaweed ● ½ cup wakame seaweed ● ½ cup nori seaweed ● 2 scallions, chopped

Instructions:

1. Rinse the kombu and dried shiitake mushrooms under cold running water, and then add to a medium stockpot. Add 12 cups of water, and allow to soak for 1 hour. 2. After soaking, place the pot over medium heat, and allow the stock to come up to just a simmer. Fish out the kombu, increase the heat to high, and bring to a boil. Once boiling, reduce the heat to low and add the bonito flakes. Simmer for 20 minutes, stirring occasionally. 3. Strain the resulting dashi stock into a medium saucepan to make your soup (reserving the shiitake mushrooms), and place it over medium low heat. Cut the tofu into ½-inch cubes and set aside. Whisk the miso into the stock until fully incorporated. 4. Add the tofu, spinach, and scallions. Slice a couple of your shiitake and add those to the pot as well. Simmer for another couple minutes and serve.

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