Autumn Miso Soup with Seaweed, Daikon & Tofu

Miso Soup with Seaweed, Daikon & Tofu

Ingredients (serves 2):

• 3 cups water

• 2 tbsp miso paste (white or red)

• ½ block silken or firm tofu (cubed)

• 1 small piece of kombu or a pinch of wakame (rehydrated)

• ½ cup daikon radish (thinly sliced)

• 2 spring onions (chopped)

• Optional: grated ginger, mushrooms, konjac noodles for prebiotic fibre

Instructions:

1. Heat water in a pot with kombu or wakame and daikon. Simmer for 5–7 minutes until daikon is tender.

2. Turn off the heat. In a separate bowl, dissolve miso paste with a few tablespoons of warm broth, then stir into the soup (do not boil miso).

3. Add tofu and let it warm gently.

4. Serve garnished with spring onion and optional ginger.