Miso provides a plethora of health benefits including: It is rich in immune-boosting zinc, and other important minerals such as iron, manganese and copper. It is naturally high in protein, vitamin K and vitamin B12, making it an excellent choice for vegans. It's high fiber and probiotic content make it great for digestive health, and it's also shown in several studies to block xenoestrogens.
This is only one version of miso soup. Add any vegetables you have available. (you may have to saute firmer veggies before adding.)
3 ounces dried soba noodles
2 - 4 tablespoons miso paste (to taste)
2 - 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes
a handful of watercress or spinach, well washed and stems trimmed
2 green onions, tops removed thinly sliced
Cook the soba noodles in salted water, drain, run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.
In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Add the tofu. Pour a bit of the hot water into a small bowl and whisk in the miso paste - so it thins out (to avoid clumping). Stir this back into the pot. Taste, and then add more a bit at a time until it is to your liking. (Keeping the miso off direct heat from the stove protects probiotics)
Split the noodles between two bowls, and pour the miso broth and tofu over them. Add some watercress, green onions, cilantro, and red pepper flakes to each bowl and enjoy.