Friday, June 17, 2011


My very pregnant friend Naomi sent me a message last night asking if I had a good miso paste soup recipe, "hoping to make it tomorrow if I'm not in labour", she added. She thought it might be good for pre and post birth. Sounds a bit like she's getting ready to bring her second child into the world.

I've taken this directly from the often-mentioned Feeding the Whole Family by Cynthia Lair. She recommends it for those fatigued or feeling unwell. Sounds like it's perfect for Naomi pre and post birth.


Makes 4 servings - designed to be a very light soup.

3 inch piece of wakame seaweed
4 cups water
1 very small potato, cut into half inch dice
1 small carrot, chopped
half cup bok choy, chopped
1/4 pound tofu, cut into small cubes
4 tablespoons light or mellow miso (or any, really)
2 scallions, thinly sliced for garnish

Soak wakame in small bowl of cold water for five minutes. Put the four cups of water with the potato, carrot in a pot and bring to boil.

Remove wakame and tear into pieces, removing the spine. Add wakame to soup. Lower heat, cover and let simmer 15-20 minutes, until vegetables are tender.

Near the end of the cooking time add the bok choy and tofu and let simmer for 2-3 minutes.

Ladle about 1/4 cup of the broth from the coup into each of the four soup bowls. Dissolve a tablespoon of miso in the broth in each bowl. Add more broth with plenty of vegetables to each bowl and stir gently. Garnish with scallions. 

FOR BABIES 4-6 MONTHS AND UP: Remove boiled carrots and potatoes from soup after it simmers and mash with fork. Baby will benefit from the nutritious broth made by the seaweed.

FOR BABIES 10 MONTHS AND OLDER: Give cooked vegetables and tofu cubes as finger food.

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