Japanese cuisine, in general, aligns well with Ayurvedic principles and is found to be good for Pitta dosha. This Miso soup in particular is good to pacify Vata dosha. Miso soup embodies all the ayurvedic principles of an evening meal i.e light, warm, easily digested, and sattvic, and can be had as a soothing tea to sip in the afternoon when Vata rises. The soft tofu and crunchy Nori in this recipe balances all six tastes and make it comforting and satisfying.
For Kapha, serve with a sprinkle of red pepper flakes.
For Vata, replace the asparagus with shredded carrots.
For Pitta, use half the amount of miso.
Prep Time: 5 Minutes
Total Time: 25 Minutes
Serves: 4 Person
- 5 cups of vegetable broth
- 1 T grated fresh ginger
- 3 pieces of Nori (seaweed) cut into stripes
- 1 cup soft tofu
- 3 T light-colored Miso
- Salt to taste
- A pinch of freshly crushed black pepper
- 1 T chopped spring onion greens
- In a large saucepan, bring the broth to a boil over medium high heat.
- Add ginger, cover, and let it simmer for 10 minutes over low heat.
- Add Nori and tofu and let it simmer for another 3-5 minutes.
- Remove from heat, ladle 1/4 cup of the broth into a small bowl and add miso.
- Mix well and stir it back into the soup. Add spring onions and turn off the heat.
- Season with salt and pepper as per taste and serve.
To make vata reducing tea skip the tofu and nori and sip the broth throughout the day.
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