Miso Soup with Quinoa, Tofu, Shiitake Mushrooms and Watercress

The temperature has been frigid lately.  And in times like this, I often opt to have something warm, lighter but hearty in nutrients other than the comfort food I’ve had growing up.  Miso soup with quinoa,  tofu, Shiitake mushrooms and watercress was what I had in mind.

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This soup is pack with protein from the quinoa, miso, and tofu.  According to WebMD, watercress is said to be used for “swollen breathing” passages in the lung, coughs, bronchitis, flu and swine flu.  Perfect for my cough and sore throat.  It’s also used for constipation and parasitic worms, cancer, goiter polyps and tuberculosis.  Some people apply watercress directly to the skin for arthritis remedy as well rheumatoid arthritis, earache, eczema, warts, and other skin problems.   Shiitake mushrooms are promoted to fight the development and progression of cancer and AIDS by boosting the body’s immune system. These mushrooms are also said to help prevent heart disease by lowering cholesterol levels and to help treat infections such as hepatitis by producing interferon, a group of natural proteins that stops viruses from multiplying.  So, ingesting something with healing properties and nutrients is something to feel good about.

Ingredients:

  • 4 cups water
  • 1 cup cooked quinoa
  • 1 sheet of dry seaweed, tear in small pieces
  • 7 oz. organic firm tofu, cut in bite pieces
  • 1/2 cup organic mild sodium Miso
  • a handful of watercress
  • 1 stalk of green onions, chopped
  • 1 cup of hydrated Shiitake mushrooms

In a medium pan, add water and bring it to a simmer over low heat.   Place the miso in a medium bowl and add some of the simmering hot water.  Whisk until the broth is free of lumps.  Add to the pot with simmered hot water.  Stir to combine.  Add the Shiitake and let it simmer until the mushrooms are tender.  Then add the tofu and quinoa.  Simmer until heated through.   Add the watercress and seaweed, and green onions.   Simmer until watercress is somewhat wilted.  Serve in a small bowl and garnish with more seaweed.

VARIATION:

You can also have this with just the tofu, green onions, and seaweed.  It’s delicious either way.  Enjoy! 🙂

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©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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9 thoughts on “Miso Soup with Quinoa, Tofu, Shiitake Mushrooms and Watercress

  1. Pingback: 100th Post, Homemade Organic Blueberry Syrup, Spiced Tofu Scramble, Breakfast, Lunch, Snack, and Dinner Ideas | Anna's Cuisine

  2. Nice, healthy and tasty recipe, Anna. I love tofu – and quinoa. We are always trying new things with the ingredients. I like that you put you own food style “stamp” on this recipe. Feel better soon – colds are no fun. Best, Shanna

    • I’m still not 100%, but thank God I managed to cook for my family. I was quite ill the past week or so. I couldn’t get out of bed. So, again my response to your comment is delayed. Thanks for religiously visiting my blog and the many compliments and kind words. I appreciate all of them. Thank you sweet Shanna. I hope all is well with you and your family. 🙂

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