"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!
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 miso...it is so easy to make...more people need to know about miso, thanks for posting such a wonderful recipe
ReplyDeleteI 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.
ReplyDeleteI love miso soup! So simple and delicious :)
ReplyDeleteDefinitely 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!
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