This staple soup for centenarians is often cooked for breakfast and then reheated for lunch and dinner. It’s made distinctive with a base of richly fermented red miso and only takes about five minutes to make. Red miso is aged for a year or more—and as a fermented food, it provides the gut with beneficial bacteria.
2 cups dashi broth (page 105)
2 tablespoons red miso
3 tablespoons drained and crumbled firm tofu
1 cup Okinawan spinach (edible Gynura, can substitute with other spinach)
1⁄2 cup chopped green onion
Heat dashi broth to a low simmer.
Add all other ingredients, whisk until miso is dissolved, then simmer for 3 minutes.
Serve with rice.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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