Traditional Japanese miso soup with silken tofu, green onion, and mushrooms. Light, probiotic-rich, and comforting.
Ingredients flow into bioactive compounds, which flow into evidence-backed outcomes. Hover any node to isolate its lineage, or click to pin it.
Bring 4 cups of water to a gentle simmer in a pot.
Slice mushrooms thinly.
Add mushrooms to the simmering water and cook for 3 minutes.
Remove from heat and stir in miso paste until dissolved (do not boil after adding miso).
Cut tofu into small cubes and add to the soup.
Slice green onion and add as garnish.
Serve immediately in warm bowls.
Probiotic survival improves with meal-time intake (buffered stomach pH). Pair with the meal's prebiotic fiber to feed the strains post-survival.
Vitamin D is fat-soluble — co-consuming with the dietary fats in this meal can roughly double absorption vs taking it on an empty stomach.
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.