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Blue Zones Project
®
HMSA is an Independent Licensee of the Blue Cross and Blue Shield Association. Copyright © 2013 Blue Zones, LLC and Healthways, Inc. All rights reserved.
Brought to Hawaii by HMSA
Miso Soup with Vegetables
3 tablespoons miso paste, such as shiro miso (white),
miso (aka red miso), or shinshu miso (yellow)
1 ½ tablespoons unseasoned rice wine vinegar
1 large garlic clove, peeled
1 ½-inch fresh ginger piece, peeled
½ pound firm tofu, cut into ½-inch cubes
¼ pound fresh shiitake mushrooms,
stemmed and the caps thinly sliced
2 cups pea shoots (about 3 ounces), roughly chopped
6 medium scallions, trimmed and thinly chopped
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
Put the miso, rice vinegar, garlic, ginger, and 1 cup water in a food processor or a large blender. Cover and process or blend until
smooth, scraping down the inside of the canister at least once.Stir the miso mixture into 4 additional cups water in a medium saucepan
Add the tofu, mushrooms, pea shoots, and scallions; bring to a simmer over medium heat, stirring often. Reduce the heat to low and
simmer, uncovered, for 5 minutes. Turn off heat and stir in the sesame oil and soy sauce before serving. Tip: If you like more texture,
finely mince the garlic and ginger but don’t put them in the food processor or blender. Instead, add them with the tofu in step 2.
Tip: If fresh shiitake mushrooms are not available, soak 4 large dried shiitakes with warm tap water in a small bowl for 20 minutes.
Drain, reserving the soaking liquid. Strain the liquid through cheesecloth to remove grit. Use this
soaking liquid reducing the amount of water in the saucepan by a equivalent amount
Tip: Substitute baby spinach or stemmed watercress for the pea shoots.
