Miso Soup with Sea Vegetables
A traditional-style miso soup built on a homemade kombu dashi, ladled over rehydrated wakame and finished with minced scallions. The book notes kombu is key for flavor but cautions against overconsumption due to iodine load.
From The How Not to Age Cookbook
- Prep
- 5 min
- Cook
- 25 min
- Total
- 1 h
- Yield
- 4 servings
- Category
- Soup
- Cuisine
- Japanese
Nutrition (estimated)
per about 1 cup- Calories
- 40 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbs
- 5 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 650 mg
Ingredients
- kombu
- dried wakame seaweed
- white miso paste
- scallions
Instructions
- Soak kombu in 5 cups water for 30 min. Simmer (do not boil) over medium-low 20 min; discard kombu.
- Rehydrate wakame in water 5 min; squeeze dry and divide among 4 bowls.
- Dissolve miso in 1 cup of the hot dashi; stir back into the pot. Reheat without boiling.
- Ladle into bowls over wakame; top with minced scallion.
Active Compounds
Nutrients and bioactive compounds delivered by this recipe's ingredients.
From: Kombu
From: Miso
May Support
Health conditions and aging processes this recipe's compounds may influence, based on the source research.
Reduces risk of · via Wakame
Protects against · via Probiotics
Improves · via Probiotics
Protects against · via Probiotics
Protects against · via Probiotics
Protects against · via Probiotics
Protects against · via Probiotics
Improves · via Probiotics
Protects against · via Probiotics
Improves · via Probiotics
Protects against · via Probiotics
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