Women in Okinawa have the longest lifespan in all of Japan. A study of Okinawan centenarians attributes their lasting health to low calorie intake. Okinawans mainly eat tofu and sea vegetables, staples that are naturally low in calories. In this recipe, the tofu soaks up the flavors of the mirin, chili-garlic sauce, and natural inflammation-reducer fresh ginger, which helps with nausea and has proven to help arthritis and ovarian cancer in many studies.
2 c chicken, miso, vegetable broth
1 3/4 c water
1/4 c mirin (aka sweet sake, low-alcohol rice wine. You can substitute brown sugar, but it won't give you the same authentic Japanese flavor.)
2 Tbsp low-sodium soy sauce
1 Tbsp fresh minced ginger root
1 tsp chili-garlic sauce (like Sriracha)
1 14 oz firm tofu, drained and cut into cubes
1 1/2 c shredded carrots
6 oz snow peas, trimmed and cut in half diagonally
1/4 c chopped fresh chives
-Combine broth, water, mirin, soy sauce, ginger, and garlic sauce, bring to a boil.
-Stir in tofu, carrot, and snow peas and return mixture to a boil.
-Reduce heat and simmer until vegetables are tender, 6 to 8 minutes.
-Stir in chives and serve.
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