Miso is a favorite of mine (if you’re not already aware from my Miso Carrot Ginger Dressing). Here is a quick single serving recipe for Miso soup. Really fast, tasty and loaded with antioxidants, nutrients and probiotics.
I don’t typically eat soy that is not fermented but left the tofu in this recipe for those who do (tofu is unfermented soy, miso is fermented soy). This is the basic recipe but you can play around with it. I’ll usually add more veggies, mushrooms, seaweed, maybe some brown rice or quinoa and make a meal out of it.
Simply Miso Soup
1 Cup Water
1 1/2 Tbsp White Miso Paste (Organic or check that it doesn’t have MSG and is non-GMO – add more or less miso to your liking)
1 Tbsp Firm Tofu – Cubed into 1/4 inch pieces (Organic if possible or make sure it’s non-GMO)
1 tsp Dried seaweed of your choice (my favorites are Nori and Wakame – you can find them dried at whole foods or on amazon)
1 tsp Thinly Chopped Green Onion aka Scallion
Bring the water to a boil in a small saucepan. Turn of the heat and wait about 30 seconds. Put about 2 tablespoons of the water into a separate bowl and mix with your miso – use a spoon to make sure all chunks of miso are dissolved. Add all remaining ingredients into the bowl (including remaining water) and enjoy!
Note: Avoid putting miso into boiling water as it will damage it’s beneficial properties.