I know that Miso Soup is not paleo but it is a family favorite and up until recently I could not make it because I could not find ingredients without MSG or GMO’A! I’ve been very excited lately to see many Asian products lacking those nasty ingredients ! Miso Soup is usually made with a Dashi Soup base which is made of dried bonito flakes which is dry fish flakes. I have yet to find an option that is MSG free. I found that Red Boat Fish Sauce works AMAZING! Here is my version of this Japanese staple!
6 cups homemade bone broth
3-4 inch piece of kombu seaweed
1/4-1/3 cup white miso (NO MSG)
1/2 cup wakame seaweed
1/2 pound soft tofu (NON GMO), cut into small cubes
1/2 cup green onions, chopped
1 tablespoon Red Boat Fish Sauce
- The secret to great miso, other than great ingredients, is to NEVER allow your soup to boil. Slowly simmer your broth/stock and kombu piece on low for 30 minutes.
- Remove kombu and add miso, whisk into broth.
- Add the tofu, green onions, wakame and fish sauce.
- Simmer another 15 – 20 minutes and done!