Easy Miso Soup with Tofu
I’m new to the Miso Soup world but I love it. I’ve had this recipe several times now & even though it is summer time I make it often. It only takes about 15 minutes to prepare which makes it easy & I love easy recipes!
I used Organic Hacho Miso by Eden. It makes a dark chocolate colored Miso Soup. I added Tofu to my recipe for some extra protein but it is not a must. I usually add green onion as a garnish for the top but I didn’t have any fresh in the refrigerator when I made it last time, that too is optional.
*Important to remember: Miso is a fermented food which means it contains live, active cultures of bacteria like yogurt. Adding it to boiling water will kill most of the probiotics. Make sure the soup is not super hot when you add the miso. I usually take my pot off the burner, wait a couple minutes for it to cool down, add the miso, then put it back on lowest heat setting.
You can add as much tofu as you prefer, I added about 1/3 of the package. Also instead of Wakame I just used my frozen sheets of nori seaweed for the recipe because that is all I have on hand. So if you have nori for making sushi rolls, it works.
- ½ Nori Sheets cut into thin 2" strips or use Wakame leaf/flakes
- 4 cups water
- ½ medium onion, thinly sliced (I used yellow onion)
- 11/2 Tablespoons Miso, dissolved in 3 Tablespoons water
- 1 carrot cut into small dices
- Tofu (firm) cut into small cubes (optional)
- green onion for garnish (optional)
- Prepare & cut the nori, onion, carrots, tofu, & green onion.
- Add 1½ Tablespoons of the miso paste to the 3 Tablespoons water & whisk it up until dissolved.
- Bring the 4 cups of water to a boil.
- Add onions & nori. Simmer on low boil for 3 minutes.
- Add carrots & tofu cook 5 more minutes.
- Reduce heat to very low. Once it is cooled way down add miso/water & whisk it up. Do not boil.
- Garnish with green onion. Serve warm.
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