Makes: 5 cups
Miso soup is the most popular soup in my household. It's delicious, nutritious, and simple. The miso and tofu make this soup high in protein, which is great for any vegetarian meal.
It takes a couple times to get the exact quantities right for your palette - so if you aren't a fan the first time, I encourage you to try it again adding more or less miso.
*This recipe is also gluten free
Vegetable Broth or No-Chicken Broth (I use Organic Imagine)
Red or White Miso
chopped green onions
Bring broth to boil. (most miso soups use dashi which is made of fish, so by using broth you still get lots of flavor) Add miso paste and lower heat. Make sure to mix until paste dissolves about 10mins. You can add more of less miso depending on your salt preferences.
While cooking cube the tofu, dice the green onions, and break up the seaweed.
Take soup off stove and bowl. Add the tofu, seaweed, and green onions once plated.
- Add mushrooms
- Add daikon or radish
- I like to lightly cook the tofu before adding it to the soup. Cube the tofu, place on frying pan or wok with sesame oil, and heat on stovetop till lightly browned.