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Homemade Miso Soup

March 19, 2012

After being a little lazy and forgetting a few P90X workouts this past week, I’m getting back on track today.

I’m serious.

The scale doesn’t lie, and the spring like weather is serious about summer being just around the corner. (Although the four inches of snow outside of my window might say otherwise).

The thought of having to wear a bathing suit at the pool…yeah, it’s time to get back on track again.

This miso soup comes from my P90X book. I love miso soup. The good salty restaurant type. The sodium in it though is through the roof. However, miso has some good health properties. It has all the essential amino acids, making it a complete protein. It also helps restore probiotics in the intestines. But miso also some downfalls. The sodium in miso paste itself is pretty high. So my verdict is that like anything else, this is one to enjoy in moderation only for me.

The ingredients are rather simple. You’ll need tofu, miso paste, low sodium vegetable broth, sesame seed oil, shallots and seaweed (optional but a must have for my personal taste).

This soup is delicious–but since it has way less sodium than regular restaurant miso soup, you will notice a bit of a difference in taste. But it’s great for these transitional spring days we’re enjoying!

MISO SOUP

Adapted from the P90X cookbook

1/4 tsp sesame oil

1/4 cup shallots, thinly sliced

1 1/2 tbsp miso paste

1/2 quart vegetable stock

1/8-1/4 cup tofu, cubed

1-2 sheets nori (seaweed), cut into thin strips

In a pan, place oil and shallots. Cook over medium heat until shallots become translucent. Add the miso to the pan, stir to combine. Add the vegetable stock and bring entire mixture to a simmer. Once mixture begins to simmer, turn heat to low and allow to cook for 15 minutes. Remove from heat, and use a ladle to place into bowls. Garnish with seaweed and tofu.

Makes 4 servings. Store additional soup in an airtight container for up to two days in the refrigerator.

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