Traditional Japanese soup upgraded to lectin free! Made with collagen-rich bone broth, fermented miso paste, seaweed, mushrooms and a secret tofu swap.
Miso soup is a Japanese comfort food. Now it's lectin free and something you can make in minutes.
Minimalist broth made with just bone broth and miso paste, and few drop ins make this soup easy to make. I float seaweed, sliced white mushrooms and a secret tofu swap to complete make my miso soup like the one I used to enjoy in sushi restaurants. But you could add sliced green onion, carrots, radishes or other veggies to make it more a meal.
The concept of Japanese minimalism, "ma", is key here. Focus on the space between, and not the actual structure, for simplicity and less clutter.
The Recipe
(Serves two)
LFG Miso Soup
2 C Organic Pastured Bone Broth
4 t Miso Paste
1 White Mushroom thinly sliced
2 Seaweed triangles
2 T Zucchini (de-lectinized)
Instructions:
Step 1: Prepare Ingredients
Wash and slice the white mushroom very thin. Next, take one sheet of Nori (sushi-grade seaweed) and cut about a two-inch strip all the way across, then cut that strip diagonally from corner to corner to get two elongated triangles. Next, peel one-inch of the end of a small organic zucchini. it will look green. Peel again until you see white flesh. Cut the peeled end off. Core out the middle part to remove the seeds. Dice the remaining white, de-lectinized zucchini flesh. This is the secret tofu swap that makes this miso soup look like the soup you get in Japanese restaurants.
Step 2: Make the Miso Broth
In a small saucepan, bring 2 cups bone broth to a boil. Whisk in 4 teaspoons of miso paste until dissolved completely. Pour the miso broth into two bowls. Place seaweed triangles on the edge of the bowl and allow the broth to absorb into them. Drop in your mushroom and "tofu" floaties.
Serve with Japanese steakhouse salad for a light meal. Pair with aged Japanese whiskey.
Kanpai!
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