Miso soup is a traditional Japanese soup, the intense umami flavor nourishes and warms you from the inside. High in protein, vitamins and with added Peptan, this miso soup is not only a tasty comfort food, but also helps to support your mobility.
Ingredients (4 servings)
Dashi stock or fish stock (1l)
Wakame seaweed or dried nori (20g)
Red miso paste (75g)
Silken tofu, cubed (150g)
Spring onions, finely sliced (4)
Peptan collagen peptides (50g)
1. Place the dashi or fish stock in a large saucepan over medium heat. Bring to the boil. Reduce heat to low. Add the seaweed and and the tofu cubes, simmer gently for 5 minutes.
2. Place the miso paste in a small bowl. Add a little of the dashi, stirring until miso dissolves.Add the miso mixture to the saucepan and gently stir to combine. Add Peptan slowly in the soup, stir for 1 minute until dissolved and bring the soup to a simmer. Remove from heat.
3. Sprinkle the spring onions and serve in bowls.