The following recipe is provided by Candace Coughlan of Wild Health Hub
(Serves 2)
A light yet deeply nourishing soup rich in gut-loving probiotics and minerals. This quick miso broth with seaweed and fermented vegetables is an excellent addition to any winter meal and supports immunity and digestion with every comforting sip.
Ingredients:
1 Tbsp white or red miso paste
1/2 cup chopped fermented vegetables (such as sauerkraut or kimchi)
1/4 cup dried wakame seaweed (rehydrated as per packet instructions)
2 cups of water
1 spring onion, finely sliced
Optional: A few cubes of silken tofu or cooked brown rice noodles.
Instructions:
1. In a saucepan, bring water to a gentle simmer (do not boil). Stir in miso paste until fully dissolved.
2. Add fermented vegetables and seaweed and simmer for 2 – 3 minutes.
3. Add spring onion and tofu or noodles if using, and warm through. Serve hot.