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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