This simple soup is a powerhouse of nutrients, with subtle flavors that allow it to be a staple. As long as you have water, miso, seaweed, and a couple of ingredients listed below, you can make miso soup- it’s that malleable, and recipes for it abound.
Ingredients, 2 servings
Water- 3 cups
Tofu- 1/3 block, cubed into ¼ inch squares
Scallions- 2, chopped into ¼ inch strips, or ½ onion, sliced thin, in a pinch
Tamari or light soy sauce- a dash, to taste
Seaweed – quantity depends on type:
Nori- 2 inch by 3 inch piece per person, shredded
Kombu, Dulse 2-inch piece per person
Kelp, Arame, Hijiki, Dulse flakes- 1 tsp per person
Miso- 1 heaping teaspoon per person, to taste
Mushrooms- ½ cup, sliced thin
Ginger- 2 inch root, peeled and finely chopped
Spinach or other light greens- ½ bunch, chopped into ½ strips
Carrot- 2 medium, chopped into ¼ inch cubes
Miso is ALWAYS added at the end to conserve its living enzymes and healthy bacteria.
To cook, put all the ingredients in a saucepan, minus the miso: tofu, scallions, seaweed and water in a pot, and vegetables of your choice. Bring to a boil, then simmer about 45 minutes. Add light greens towards end of cooking.
Ladle about ½ cup of the soup’s liquid per bowl and add the miso, stirring so it dissolves fully, then add the rest of the soup.
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