15 minutes Classic Miso Soup
Sushi is everyone’s favorite in my family. Everytime we go out for sushi, my daughter always wants extra bowl of Miso soup: a traditional Japanese soup with tiny bites of tofu and seaweed.
Most miso soup is made with 4 main ingredients: water, miso (fermented soy bean paste), tofu, and seaweed of some form.
Miso paste can be found in the refrigerated section of some grocery stores and nearly all Asian markets. A box of miso paste is about $5.
Tofu can also be found in refrigerated or dry aisle too. I like to use the ‘soft’ tofu. It is around $2 per box.
Some Asian markets have a wet seaweed in their refrigerated section. I like using dried seaweed because I like to keep ingredients handy whenever I cook.
I wanted to keep my miso classic and simple so I keep my recipe consists of those 4 ingredients only. You can add eggs or vegetables of your choice.
I added lots of fresh green onion to the mix and very pleased with the result.
Classic Miso Soup
Ingredients
- 10 cups water
- 1 box tofu
- 8 Tablespoons miso paste
- 1/2 package dried seasweeds
Instructions
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Place water in a medium sauce pan and bring to a low simmer.
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Add dried seaweeds and simmer.
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In the meantime, place 8 Tbsp of miso into a small bowl, add a little hot water and whisk until smooth. Then add to the soup and stir.
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Cut tofu into small cubes and add to the pot. Bring to boil.
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Taste and add more miso paste or a pinch of sea salt if desired. Serve warm.
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