About the Recipe
Ingredients
3 cups water
2 tablespoons white miso paste (shiro miso)
1/2 cup silken tofu, cubed
1 teaspoon dried wakame seaweed (rehydrated)
1 green onion (scallion), finely chopped (optional)
1 small piece of kombu (dried seaweed, for a gentle broth base)
Optional: A pinch of grated ginger (if tolerated)
Preparation
Make the Broth
Add 3 cups of water and the kombu to a small pot.
Heat the water over medium heat until just before boiling (do not let it boil, as kombu can become bitter).
Remove the kombu after 5 minutes.
Prepare the Wakame Seaweed
While the broth is heating, soak the dried wakame in a small bowl of water for about 5 minutes to rehydrate.
Drain and set aside.
Dissolve the Miso Paste
In a small bowl, add 2 tablespoons of miso paste.
Ladle a small amount of warm broth into the bowl and whisk the miso until it dissolves completely.
Add the dissolved miso back into the pot of broth, stirring gently.
Important: Do not boil the soup after adding the miso, as boiling destroys its beneficial probiotics and flavor.
Add Tofu and Wakame
Gently add the cubed silken tofu and rehydrated wakame to the pot. Heat for 2–3 minutes on low to warm the tofu.
Finish and Serve
Sprinkle with chopped green onions (optional).
Serve warm and enjoy.
Why It’s Acid-Friendly
White Miso: This mild, fermented paste is low in acidity and easy to digest.
Tofu: Soft, low-fat protein that soothes digestion.
Kombu and Wakame: Seaweeds are alkaline and nutrient-rich.
No Garlic or Onion: These common reflux triggers are avoided in this recipe.