Postpartum Miso soup
This quick and nourishing miso soup with tofu is an ideal choice for postpartum recovery.
Miso is rich in probiotics and provides a gentle source of protein, while tofu adds plant-based protein and minerals. The addition of mushrooms, spinach, and greens offers essential vitamins and minerals to support recovery and overall well-being. The grated ginger and minced garlic lend a comforting warmth and potential immune-boosting properties.
The simplicity of this recipe allows you to prepare a wholesome and satisfying meal in under 10 minutes, making it perfect for busy new parents seeking nourishment and ease during the postpartum period.
Ingredients
Bone broth (1/2-1 cup per person)
Miso paste (1-2 tbsp per person)
Extra firm tofu
Dried seaweed
Frozen veggies of your choosing
Sesame seeds
Preparation
Prepare Tofu: Start by cubing the tofu and adding it to the air fryer if you want it to be crispy.
Heat Broth and Veggies: In a pot, bring the bone broth to a gentle boil over medium heat. Then add any veggies you want for your soup. My favourites are frozen broccoli, shelled edamame, and bok choy. Boil until the veggies are cooked through.
Add Miso Mixture: Carefully add the miso into the pot and stir to combine. Avoid boiling the miso, as high heat can destroy its beneficial enzymes.
Add Tofu: Add the cubed tofu and seaweed, allow to simmer for a couple of minutes to absorb the flavour.
Garnish and Enjoy: Ladle the nourishing miso soup into bowls, garnish with sesame seeds, and serve immediately.
Optional Variation: For added sustenance, you can serve this miso soup over a small portion of cooked brown rice or noodles. A teaspoon of sesame oil is also a great way to enhance the flavour of the miso.