I love all the vegetable "accoutrements" of Japanese miso soup: mushrooms, scallions, and tofu, but I also love just drinking the broth as is straight out of a coffee cup.
1cup firm tofu (soft is traditional but I like firm), diced
6button 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 & fish 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.
Mix miso 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).