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Recipe: restore electrolytes with homemade miso soup

recipe for homemade miso soup

If you’ve ever eaten at a sushi restaurant you’ve probably had miso soup. It’s warm, slightly salty, and usually the appetizer to your dinner. But, you can also enjoy miso soup at home. It’s the perfect mid-day snack. I especially love to make a small bowl an hour or so after a run to warm me up after my body temperature begins to regulate. Miso contains a lot of sodium, 200-300 mg/teaspoon so it can also help restore electrolytes after a long race.

Miso soup has been around for centuries in China and Japan but is now gaining popularity in the U.S. for its health benefits, including:

  • Stimulates digestion and is high in fiber
  • Strengthens the immune system and can help fight infections
  • Contains probiotics for a healthy gut
  • Lowers LDL or “bad” cholesterol
  • Contains all nine essential amino acids, making it a complete protein (more vegetarian sources of protein)
  • Contains antioxidants such as zinc, manganese and copper, which are known to have anti-aging properties and can increase energy levels
  • Low in calories: roughly 20 calories for 1 cup of soup

Miso is made by adding fermented yeast, called koji, to soybeans. It’s available in most grocery stores for less than $5 a tub. It ranges in color from brown to white to red, the darker the color then more intense the flavor.

Below is my simple go-to recipe for miso soup. You can, of course, make this more elaborate by adding tofu, vegetables or seaweed, use this as the base recipe to create your own.

HOMEMADE MISO SOUP
(vegan, gluten-free)

  • 1 cup water
  • 1” piece of ginger, skin removed
  • 2 green onions
  • Squeeze of lime
  • 1/8 teaspoon sriracha
  • 1 teaspoon miso paste
  1. Cut root from onions then slice in half separating the dark green and white/light green portion.
  2. Slice green portion of onion into small pieces, set aside.
  3. Bring water to boil in a small pot, add ginger and white/light green onion.
  4. Reduce to a simmer, letting ginger and onion steep for 10 minutes.
  5. Strain out ginger and onion.
  6. Place miso, lime, sriracha and dark green onion tops into a bowl then pour water over.
  7. Stir to dissolve miso paste.
  8. Enjoy warm.

Written by Lisa Horvath

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