My favorite soup as a starter before a table full of sushi! It's fast and easy.
Makes 4 servings.
Ingredients - **See notes under photo for help with seaweed and miso choices.
6 cups water w/ bonito flakes (non vegan) OR 6 cups vegetable broth (vegan)**
1 sheet nori or kombu dried seaweed, cut into large rectangles**
1/3 cup white or yellow miso paste**
1/2 cup chopped green onion
1/2 cup silken tofu, cut into small cubes
2 tbsp dried wakame seaweed (optional)
Steps
Ingredients - **See notes under photo for help with seaweed and miso choices.
6 cups water w/ bonito flakes (non vegan) OR 6 cups vegetable broth (vegan)**
1 sheet nori or kombu dried seaweed, cut into large rectangles**
1/3 cup white or yellow miso paste**
1/2 cup chopped green onion
1/2 cup silken tofu, cut into small cubes
2 tbsp dried wakame seaweed (optional)
Steps
- Spoon the miso into a small bowl or cup and add a bit of hot water. Whisk together until the miso is fairly smooth. Set aside.
- Over medium heat, bring either water or vegetable broth to a low simmer.
- If using water - add bonito flakes after water starts to simmer.
- For either water-base or vegetable broth-base, add green onion and simmer on very low heat for about 5 minutes.
- Stir ini kombu or nori and silken tofu cubes.
- Remove from heat and quickly whisk in the miso mixture and wakame (if using).
- Add more miso or a dash of salt, if not salty enough. Serve warm.
**Kombu and nori are both seaweed. Kombu is has a stronger flavor than nori. Choose according to your taste.
**White miso paste is made from fermented soybeans, while yellow miso is made from chickpeas.
**Bonita flakes give Miso Soup a bit of a fish flavor; omit the bonita flakes to make the soup vegan.
**White miso paste is made from fermented soybeans, while yellow miso is made from chickpeas.
**Bonita flakes give Miso Soup a bit of a fish flavor; omit the bonita flakes to make the soup vegan.