Dinner: Miso Soup with Shrimp and Tofu

This recipe includes superfoods such as:

Sesame Seeds, Spinach, Miso

Health benefits of Miso Soup with Shrimp and Tofu

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being. Miso is extremely nutrient-dense and believed to alkalinize the body and stop the effects of carcinogens in the system.

Ingredients

5 cups water
1/4 cup white or red miso
Salt
1 cup frozen shelled edamame
4 ounces baby spinach (4 cups)
3/4 pound shelled and deveined medium shrimp, cut into 1/2-inch pieces
7 ounces firm tofu, cut into 1/2-inch cubes
1 scallion, thinly sliced
Steamed short-grain rice and toasted sesame seeds, for serving

Instructions

In a small bowl, whisk 1 cup of the water into the miso. In a medium saucepan, bring the remaining 4 cups of water to a boil with a pinch of salt. Add the edamame, cover and cook until tender, about 5 minutes. Add the spinach in bunches and stir to wilt. Add the shrimp and tofu. Stir the miso mixture and add it to the soup. Simmer just until the shrimp are cooked through, about 1 minute. Season the soup with salt and stir in the sliced scallion. Ladle the soup into deep bowls and serve with steamed rice and toasted sesame seeds.

Share Miso Soup with Shrimp and Tofu