Ingredients:
5 cups water
7 grams bonito flakes (omit bonito flakes for a vegan version, or substitute with extra kombu)
5 grams of dried kombu seaweed, cut into small pieces and rinsed
20 grams black trumpet mushrooms, rehydrated
1 tablespoon goji berries
2 cups bok choy, chopped
1 tablespoon white miso
60 grams firm tofu, cubed
2 scallions, chopped
Instructions:
1. In a pot, bring 5 cups of water to a boil, then reduce heat to maintain a simmer.
2. Add bonito flakes, simmer without boiling for 5 minutes, then strain through a mesh to keep only the clear dashi.
3. Add kombu and let it simmer gently for 5 minutes.
4. Add bok choy, mushrooms, tofu, and goji berries. Cook over low heat for 10 minutes.
5. Dissolve miso in about 1/4 cup of the soup broth using a mesh strainer, then stir back into the pot.
6. Add scallions and let the soup warm through on low heat for an additional 5 minutes.
7. Serve hot and enjoy!
The Health Benefits of Miso
Miso, a key ingredient in Japanese cuisine, is made from fermented soybeans and boasts a variety of health benefits. It is rich in essential minerals such as zinc, manganese, and copper, and also provides a good source of B vitamins. Additionally, miso contains antioxidants and probiotics that enhance gut health, aid digestion, and may boost immunity. Its probiotic content can also contribute to improved heart health by helping to manage cholesterol levels. Including miso in your diet can offer these diverse health benefits.
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