Tia Mowry's Miso Soup

In Japan, the country with the longest lifespan, miso soup is eaten with every meal due to its amazing health benefits. Miso helps block tumor growth, discharge toxins, and bring good-quality bacteria into the gut. Not only is this soup great for you, it is also delicious. To add an extra bit of flair to this dish, try adding tofu or fish!

Recipe fromWhole New You, by Tia Mowry

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3 cups Water
1 (2-3 inch) Piece of kombu (dried kelp)
1 1/2 tsp Wakame flakes
1 tbsp Miso paste (South River Miso or Miso Master are best)
2 tbsp Sliced scallions

In a medium saucepan, bring the water and kombu to a boil. Turn the heat down to low and remove the kombu, reserving it for another use. Add the wakame flakes and let them expand.

Transfer 1/2 cup of broth to a small bowl and whisk with the miso paste until well blended. Return the miso mixture to the saucepan. Let the soup simmer on very low heat for 3 to 4 minutes to allow the miso to integrate properly. Miso should never come to a boil; the bacteria will be destroyed.

Stir well and serve with scallions.