Miso Soup

Ingredients

1 head napa cabbage, chopped

10 cups filtered water

5 vegetable bouillon cubes (no salt added)

4 stalks wakame, dried

1/2 cup corn

1/2 cup green onions, chopped

4 Tbs miso

1 block firm tofu, diced

Directions

1. Bring water to a boil in a large pot

2. Add cabbage and vegetable bouillon cubes, cook 5 minutes

3. Meanwhile, soak the dried wakame in cold water for 5 minutes

4. Cut the stem out the the wakame and chop into small pieces, add to boiling water

5. Reduce the heat to simmer, scoop out some broth into a cup, add the miso to the broth and stir until mixed, then add to the pot (this is important because you want to slowly get the miso used to the heat)

6. Add corn, tofu, and green onions; simmer 1-2 minutes

I have been making miso soup for a few years now and I make it different every time. This is the second time that I have used the wakame (dried seaweed). I have read about the health benefits and wanted to try them, but I never knew what recipe to add them to. I feel that the miso soup is perfect for them. Wakame is a good source of calcium, iodine, magnesium, iron, vitamins A, C, E, & K, folate, and riboflavin. It's also been found to suppress the growth of cancer tumors and the list goes on. It's hard to not want to try them after you find out how good they are for you. If you can't find them in your grocery store you can always get them online since they are easy to ship since they are dried. This was my first time adding the cabbage to the miso soup, which I really liked and it also added more nutrients. The corn was a random addition because I just wanted to get rid of some leftover corn in the fridge, but it did add a nice sweetness to the soup. It's important to add the green onions the last minute because you want them to still have a nice crunch.