Friday, April 30, 2010

Miso Soup

"Almost instant soup!  You can make an individual serving for yourself whenever the inspiration hits."

1 T (more or less) miso
1 cup (more or less) boiling water
a few tiny cubes of soft tofu
a few delicate slices of scallion greens

optional additions: 

1 to 2 T dried wakame seaweed, soaked in water for 10 to 15 minutes, then drained
tiny carrot sticks (matchstick-like), lightly steamed
finely shredded cabbage, lightly steamed
a few leaves of spinach

Measure 1 tablespoon of the miso.

Place the miso into the serving bowls.

Add about 1/4 cup of the boiling water and stir to make a uniform paste.

Cut the tofu into tiny cubes.

Slice a few scallion greens.

Stir in remaining water plus all remaining ingredients.  Serve immediately.

Yield:  1 serving

My Review

I love the simplicity of miso soup.  Most of the time I have these ingredients on hand, so at a moment's notice I can enjoy a hot bowl of miso soup!


  1. I made Miso at school for the fist time last week, they weren't too sure what to make of it. I used a red is so easy to make...more people need to know about miso, thanks for posting such a wonderful recipe

  2. I adore the Moosewood Cookbook but, for whatever reason, haven't opened it in years. You (and this comforting miso soup) have inspired me to delve into it again.

  3. I love miso soup! So simple and delicious :)

  4. Definitely love miso! There's never a bad time for it. Thanks for the tip - it seems so easy. I'll be making this one at home for sure!