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miso-soup

Simple Miso Soup

Easy miso soup recipe using simple ingredients that's vegan and gluten-free.
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Servings: 4 people
Course: Appetizer, Side Dish, Soup
Cuisine: Japanese
Ingredients Method

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

Method
 

  1. Chop scallions and set aside darker green parts to use for garnish.
  2. Cut tofu into small cubes. Set aside.
  3. Bring 6 cups of filtered water to a low simmer. Do not over boil, will lose some of the probiotic benefits.
  4. Pour some of the heated water into a heat safe bowl.
  5. 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.
  6. Pour the mixed miso into the pot.
  7. Add the cut nori sheets and soaked wakame if using.
  8. Add the cubed tofu and scallions. Let it simmer on low for about 5 minutes to let the flavors blend.
  9. Serve in a heat safe bowl and garnish with green parts of the scallions and tofu for added protein. Enjoy!