Easy and Healthy Miso Soup Recipe
EatSimpleFood.com
I love all the vegetable "accoutrements" of this easy and healthy miso soup: mushrooms, green onions, and tofu, but I also love just drinking the broth as is straight out of a coffee cup.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
- 5 Tbsp ready to use cut, dried Wakame
- 8 cups water
- 2 tsp fish sauce - vegetarians use soy sauce
- 6 Tbsp miso (I prefer white but any will work)
- 2 green onions, sliced diagonally
- 1 cup firm tofu (soft is traditional but I like firm), diced
- 6 button mushrooms, sliced
Instructions
- Cover the wakame by a couple inches with cold water in a large bowl. Rest 10 minutes. Drain and run cold water over it in the strainer.
- In a medium pot add water and bring to a boil. Add strained wakame and fish or soy sauce to water and cook ~ 2 minutes.
- Remove from heat, strain again, taking out the wakame from the stock. Set wakame aside if you want to make a seaweed salad.
- Turn off the heat. Mix miso into pot until dissolved.
- Add salt, more miso, or more fish sauce to taste if needed.
- Place soup in a bowl and add mushrooms, tofu, and green onions. Happy Soupin! Beckie
Notes
- Be sure to not boil the miso if you want to preserve the probiotics, which is better for digestive health.
- Want to simplify even more? Grab some dashi granules and you won't need to buy seaweed or bonita (fish flakes).
- What are you going to do with all that wakame? Make this easy seaweed salad recipe!
- If you want to make a more traditional miso soup trade the wakame for 1 1/2 oz of kombu and switch out the fish sauce for ~ 13 grams of katsuo bushi (dried bonito flakes).
Find it online: https://eatsimplefood.com/easy-miso-soup/