This recipe uses Japanese kombu, or sea kelp, to add extra nutrients and flavor! Kelp is one of the best sources of iodine, which helps support metabolism by keeping our thyroid gland functioning properly. A serving of this soup will more than likely exceed the 150mcg recommended dietary allowance of iodine for adults. Just one gram of kombu kelp provides a whopping 2,523 mcg of iodine!
| 3 pieces Japanese kombu or died kelp | |
| 4 cups water | |
| 8 oz tofu | |
| 3 tbs white miso paste | |
| 1/4 cup chopped green onion |
This recipe uses Japanese kombu, or sea kelp, to add extra nutrients and flavor!
| 1. | Bring water to boil. Add kombu and boil for 5 minutes, longer for more tender consistency. |
| 2. | Strain kombu and set aside. Return broth back to stove. |
| 3. | Bring broth to simmer. Add kombu back to the broth along with tofu and green onion. |
| 4. | Add miso paste and stir until completely dissolved. Serve immediately. |
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