Miso Soup
Warm and soothing Japanese soup, quick to prepare and very healthy.
A traditional Japanese soup made with Miso Paste, tofu, and seaweed. Light and comforting.
Ingredients
- 3 cups water
- 2 tbsp miso paste
- 1/2 cup tofu, cubed
- 2 tbsp wakame seaweed
- 1 green onion, chopped
Instructions
- Bring water to a simmer.
- Add tofu cubes and wakame, cook for 2-3 minutes.
- Remove from heat and stir in miso paste until dissolved.
- Garnish with chopped green onion and serve hot.
Expert Tips
Do not boil after adding miso paste, as it can kill beneficial bacteria.
Recipe Notes
Use soft tofu for best texture.
Frequently Asked Questions
Can I store leftovers?
Best eaten fresh. Store leftover base separately without miso for up to 2 days.
Can I use instant miso paste?
Instant paste works fine.
