True miso soup made with unpasteurized miso — one of the most ancient and most studied probiotic foods. The key is never to boil the miso, which would destroy its beneficial cultures.
What You’ll Need
- 🍜 Organic unpasteurized miso paste — must be unpasteurized for probiotic benefit
Ingredients
- 4 cups dashi stock (kombu and bonito flakes)
- 3 tablespoons unpasteurized miso paste
- 1/2 block soft tofu, cubed
- 2 green onions, sliced
- Optional: wakame seaweed, mushrooms
Instructions
- Make dashi: steep kombu in cold water 30 minutes, heat to just before boiling, add bonito flakes, steep 5 minutes, strain.
- Heat dashi to serving temperature — do not boil.
- Remove from heat. Dissolve miso paste in a ladle of warm dashi, then stir into pot.
- Add tofu and any other additions.
- Serve immediately, topped with green onions.
Grandma’s Tip
Never boil the miso! Heat destroys the beneficial enzymes and bacteria. Add miso off the heat and serve immediately for maximum probiotic benefit.
Gut Health Benefits
Unpasteurized miso provides beneficial bacteria, enzymes, and isoflavones that support gut health, reduce inflammation, and protect against oxidative stress.