When the days get short, this is the soup I want: salty, mineral, and quietly grounding.
Salty is the flavor of the Kidney and of winter. Kelp is mineral-rich and traditionally used to soften and descend; miso adds depth and supports digestion.
Find these at Asian markets, Whole Foods, or via our Herb Grimoire.
Simmer kelp in water 15 minutes. Remove and slice into strips.
Return kelp to the pot, add tofu, and heat through.
Turn off the heat. Dissolve miso in a ladle of broth, then stir in.
Top with scallions. Do not boil after adding miso.
Salty and grounding — ideal in winter. Those on low-sodium diets should adjust miso. Educational purposes only.
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