The hectic pace of modern life often leaves us feeling exhausted, both physically and mentally. Between quick meals on the go and daily stress, our bodies need a boost to regenerate. That's where detoxifying miso soup comes in: a comforting, nutrient-rich, and incredibly easy-to-prepare bowl that will help you feel revitalized and energized.
This recipe draws inspiration from Japanese culinary traditions, known for their holistic approach to health and well-being. Miso, fermented soybean paste, is a key ingredient that provides a deep umami flavor and a wealth of probiotic benefits for the gut flora. Add fresh vegetables, mineral-rich wakame seaweed, and a touch of shilajit resin (only the resin, not the powder!) for an unbeatable detoxifying and regenerative synergy. Imagine yourself, after a long day, savoring this warm and soothing soup, feeling each sip nourish your body from within.
Whether you're a health food enthusiast or simply looking for a light and flavorful meal, this detoxifying miso soup is the perfect recipe for you. So, put on your apron and get ready to discover a new culinary favorite that will nourish both your body and mind.
Ingredients
For 2 people:
- 2 cups of vegetable broth (or dashi)
- 2 tablespoons of miso paste (shiro or aka miso)
- 1 small piece of shilajit resin (about the size of a grain of rice)
- 1/2 cup silken tofu, cubed
- 1/4 cup dried wakame seaweed, rehydrated
- 1/2 carrot, cut into thin slices
- 1/4 green onion, finely chopped
- 1 shiitake mushroom, finely sliced
- 1 teaspoon of grated fresh ginger
- A few drops of sesame oil (optional)
Instructions
- In a saucepan, bring the vegetable stock (or dashi) to a boil.
- Reduce the heat to low and add the shilajit resin . Let it dissolve completely (this may take a few minutes).
- In a small bowl, dilute the miso paste with a little hot broth to avoid lumps.
- Gently stir the diluted miso into the saucepan, stirring constantly. Do not allow it to boil after adding the miso, as this can alter its flavor and probiotic properties.
- Add the carrots and shiitake mushrooms to the pan and simmer for 2-3 minutes, until slightly tender.
- Add the silken tofu and rehydrated wakame seaweed. Heat for 1 minute.
- Remove the pan from the heat and add the grated ginger.
- Serve immediately, garnished with sliced green onions and a touch of sesame oil (if desired).
Chef's Tips
- For a more intense flavor, you can use homemade dashi.
- Feel free to vary the vegetables according to your preferences and the season. Spinach, kale, or bamboo shoots also go very well with miso soup.
- If you don't have silken tofu, you can use firm tofu cut into small cubes.
- Shilajit is a powerful ingredient. Use it sparingly (only the resin, not the powder!). A small amount is enough to experience its benefits.
- For a more complete meal, add cooked soba noodles to the soup.
Conservation
Miso soup can be kept in the refrigerator for 2 to 3 days in an airtight container. It is best not to freeze it, as the tofu can become spongy.
Miso soup is more than just a dish, it's an invitation to take care of yourself.
Want more information on well-being and tips for a healthy lifestyle? Check out our news blog ! And to discover other delicious and easy-to-make recipes, visit our recipe blog . Finally, let yourself be inspired by our lifestyle blog for a fulfilling and balanced daily life.
