This is one of my favorite soups. It always brings a smile to my face, when a Japanese restaurant serves it as a complementary first course. At home, I really enjoy the dry miso soup mix. I imagine, though that a dry/instant soup is not quite as healthy as fresh… in any case. I happened across a tub of all natural, non-GMO miso paste the other day in the grocery store. Naturally, I grabbed it up, and also picked out some tofu. Today, I put a pot on the stove and enjoyed fresh miso soup about ten minutes later. Perfect for a super quick meal!
Many miso soup recipes call for dashi, which is fish stock. I am not a huge fan of it, so I did not add it. One thing I may try next time I make the miso soup, is adding wakame seaweed.
- 4 cups water
- 1 tsp. soy sauce (tamari for gluten free)
- 4 Tbsp. miso paste
- 2 green onions, sliced
- 1/2 block firm tofu, cut into small cubes
- In a sauce pan, bring water and soy sauce to a boil. Reduce to a simmer and add miso paste. Stir until miso is dissolved. Add tofu cubes. Continue to simmer for about three more minutes, or until tofu is hot. Remove to serving bowls and garnish with green onion.