Simple Miso Soup
Kana | Your Neighbourhood Doula
🥣 Postpartum-Friendly Comfort Bowl
This classic Japanese soup is light, nourishing, and perfect for postpartum recovery. It’s gentle on the stomach, full of probiotics, and pairs beautifully with any meal — or stands on its own when you just need something warm and soothing. Plus, it takes less than 10 minutes to make.
Ingredients
- 2 cups water
- 1 tsp dashi (Japanese soup stock — or use vegetable/chicken broth if you don’t have it)
- 2 tbsp miso paste (white or red miso — white is milder, red is deeper in flavour)
- ¼ block of soft tofu, cut into small cubes
- 1 green onion, thinly sliced
- A small handful of wakame (dried seaweed), rehydrated in water for a few minutes
Instructions
- In a small pot, bring water to a gentle simmer.
- Add dashi (or broth) and stir until dissolved.
- Lower the heat (important!) — miso shouldn’t be boiled.
- In a small bowl, dissolve miso paste with a ladle of warm broth, then pour it back into the pot.
- Add tofu and wakame, and let it warm through for another minute.
- Serve hot, topped with sliced green onions.
Optional:
To make variations of miso soup, you can add slices of white onion, potatoes, thinly sliced carrots and/or spinach.
Why it’s great for postpartum:
Miso is rich in probiotics that support gut health and immunity, while tofu adds gentle plant-based protein and calcium. It’s hydrating, easy to digest, and warming — exactly what your body needs during recovery.
An easy and nourishing postpartum meal with salmon, rice and mushroom.
This one’s perfect for those postpartum days when you want something cozy but don’t have the energy for a big cleanup . Everything cooks right in the rice cooker — the chicken, the rice, all that flavour. The lemon, garlic, and ginger make it super comforting but still light and refreshing. Plus, it’s packed with ingredients that help with digestion and give your body a little boost when you’re running on empty. Ingredients: Chicken Marinade: 300g chicken thighs 1 tbsp cooking sake (or cooking wine) 1 tbsp soy sauce 1 tsp grated ginger 1 tsp grated garlic Black pepper to taste Rice: 2 cups of uncooked rice Water (as per rice cooker instructions) Sauce: 2 tbsp lemon juice 2 tsp soy sauce 2 tsp oyster sauce 2 tsp sugar 2 tsp grated ginger 2 tsp grated garlic Black pepper to taste Topping: Chopped green onions Instructions In a bowl, mix chicken thighs with the marinade ingredients. Let it sit for at least 15–30 minutes (or longer if you have time). Add rice and water to your rice cooker as you normally would. Pour in any leftover marinade from the chicken and mix it into the rice. Place the marinated chicken directly on top of the rice, close the lid, and cook. While it’s cooking, mix all the sauce ingredients in a small bowl and set aside. Once the rice cooker finishes, fluff the rice, serve everything on a plate, and drizzle the sauce over top. Garnish with chopped green onions and enjoy! Why it’s great for postpartum: Packed with protein , iron , and choline from the chicken — all key for healing, energy, and milk production. Ginger and garlic help digestion and immunity , while lemon adds vitamin C to boost iron absorption . One-pot, cozy, and nutrient-rich — exactly what postpartum meals should be.
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