Miso Soup 

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! 

  
  
  
   
  

   

   
       

2 thoughts on “Miso Soup 

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