This everyday Miso soup is light and nutritious. Increase the vegetables and it can be a light meal or make it more broth-based for a side or digestive.
Course Soup
Cuisine Japanese
Keyword Miso Soup
Total Time 20 minutesminutes
Calories 120kcal
Author Syama
Ingredients
4CVegetable stock/ Chicken stock
4TbspWhite/Yellow Miso Paste
1TbspWakame or
1Sheet Nori
1/2CMushrooms
6ozTofu1/2 standard pkt (Note)
1-2StemsGai Lan (Chinese Broccoli)(Note)
2Stems Scallions
Instructions
If using wakame soak it in water for at least 10 minutes and drain.
Heat the stock in a soup pot. Take the miso paste in a small bowl and add a little warm stock and stir to dissolve the miso. Use up to ½ C stock. Set aside.
Chop the vegetables and tofu into small pieces. When the soup comes to a boil and the vegetables and tofu and wakame or strips of nori. Cover and let cook for 5 minutes.
Take the soup off the heat, wait for a few minutes and stir in the thinned miso paste. Tasting in between. Stop when the desired flavor is reached. Add more salt if needed.
Notes
Traditionally soft tofu is used. If using soft tofu add it after the vegetables are cooked.
Other vegetables to use – broccoli, zucchini, carrots, spinach. Use any or all.
Adjust the quantities to your preference
Do not add extra salt until after adding miso
See the post for ideas on how to make this into a meal or make a vegan version.