Miso Soup

Ingredients:

  • 1 quart dashi broth (or mushroom broth for vegan recipe)
  • 1/2 cup white miso paste
  • 3/4 cup firm tofu, diced
  • 2 nori sheets (dried seaweed sheets)
  • 1/2 cup chopped green onions (scallions)

Directions:

  1. Place the dashi or mushroom broth in a large stockpot. Add 1 quart of water, cover, and bring to a boil.
  2. While the broth is coming to a boil, dry the tofu with paper towels and dice. Then cut the nori sheets into small 1/4 inch pieces with kitchen sheers. Chop the green onions.
  3. Once the broth reaches a boil, turn off the heat and whisk in the miso paste. Once dissolved, add the tofu, nori, and green onions. Stir and serve

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