Gut-Friendly Miso Soup with Tofu and Seaweed

Miso soup is a staple of Japanese cuisine, and for a good reason. It's savory, comforting, and packed with nutrients. This version is especially gut-friendly, with the addition of probiotic-rich miso paste and prebiotic-rich wakame seaweed.

Miso soup has been around for centuries, and its popularity has only grown in recent years. This is due in part to its many health benefits, which include boosting the immune system, reducing inflammation, and improving gut health. I first had miso soup when I was living in Japan many years ago, and I was immediately hooked. I love the salty, savory flavor and the way it makes me feel warm and satisfied. Over the years, I've experimented with many different miso soup recipes, and this one is my favorite. It's simple to make, but it's full of flavor and nutrients.

Prep time: 10 | Cook time: 10 | Serves: 4

Ingredients

• 4 cups low-sodium vegetable broth
• 2 tablespoons white miso paste
• 1/2 cup firm tofu, cubed
• 1/4 cup wakame seaweed, dried
• 1 tablespoon chopped fresh scallions
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Bring the vegetable broth to a simmer in a medium saucepan over medium heat.
2. Stir in the miso paste until dissolved.
3. Add the tofu, wakame seaweed, scallions, cilantro, black pepper, and garlic powder.
4. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the vegetables are tender.
5. Serve hot.

Why It Works

• The low-sodium vegetable broth provides a flavorful base for the soup.
• The miso paste adds a salty, savory flavor to the soup, and it's also a good source of probiotics.
• The tofu adds protein and creaminess to the soup.
• The wakame seaweed adds a磯 flavor to the soup, and it's also a good source of prebiotics.
• The scallions and cilantro add a fresh, herbaceous flavor to the soup.
• The black pepper and garlic powder add a bit of spice and depth of flavor to the soup.