Simple Miso Soup
Easy miso soup recipe using simple ingredients that's vegan and gluten-free.
Ingredients
- 6 cups filtered water
- 3-4 tbsp white miso add 1 tbsp more for saltier flavored soup.
- 1 tbsp red miso (optional)
- 2 sheets of nori (3 sheets if not using wakame) cut into small squares.
- 1 tsp dried wakame seaweed (optional) soaked with water to rehydrate.
- 7 oz tofu (half of a 14oz package) cut into small cubes
- 3 scallions chopped into small pieces, dark green parts set aside for garnish
Instructions
- Chop scallions and set aside darker green parts to use for garnish.
- Cut tofu into small cubes. Set aside.
- Bring 6 cups of filtered water to a low simmer. Do not over boil, will lose some of the probiotic benefits.
- Pour some of the heated water into a heat safe bowl.
- Add the miso into the smaller bowl and mix till the miso paste has dissolved. I find this blends the miso better instead of dumping the whole paste into the larger pot.
- Pour the mixed miso into the pot.
- Add the cut nori sheets and soaked wakame if using.
- Add the cubed tofu and scallions. Let it simmer on low for about 5 minutes to let the flavors blend.
- Serve in a heat safe bowl and garnish with green parts of the scallions and tofu for added protein. Enjoy!