Traditional Asian foods are well known for their health benefits. Sea vegetables are highly recommended in our diet for their phytonutrients that are known for their anti-inflammatory benefits. In fact, the Journal of Agricultural and Food Chemistry reported that seaweed may be a better source of bioactive peptides than milk products, and it validated the usefulness of seaweed for lowering blood pressure and promoting heart health. The folic acid in seaweed is thought to lower the risk of colon cancer, and its cholesterol-lowering properties may reduce the risk of estrogen-related cancers, such as breast.
Sea vegetables can also an aid in fat loss with their alginate, a polysaccharide that reduces fat absorption.
Ingredients:
- 12 cups water
- 1 ½ cup carrots, either sliced or cut into matchsticks
- 1 pound baby bok choy, cut into half inch slices
- 8 oz fresh shiitake mushrooms
- 5 oz soba noodles, uncooked
- 3 oz firm tofu, cubed
- 8tbsp mellow white miso
- ¼ cup dulse seaweed, cut with scissors
- 4 strips wakame, soaked ahead and cut
- 1 tbsp ginger root, minced
- 4 cloves garlic, minced
- 4 scallions, sliced diagonally
- ½ tsp sesame oil
Instructions:
- Allow wakame to sit in hot water for 15 minutes. Can add the water to the soup for added flavor and health benefits or dump. Lay each wakame sheet on top of each other and roll tightly. Slice the roll so there are in thin strips when rolled out. Add to soup with the rest of the seaweeds.
- In a large pot, heat sesame oil (careful to not use toasted sesame oil) and add ginger and garlic. Cook for about 1 minute. Add the tofu and cook until sides are golden.
- Add water and seaweeds, carrots, baby bok choy, and fresh mushrooms. Bring to a simmer. Cover and let simmer for 15 minutes. Add the soba noodles and cook 5-7 more minutes.
- In a small separate bowl with warm water, mix the miso paste until there are no lumps. Turn the heat source off and add miso to the soup, well incorporating. Do not allow to bring to a boil.