Easy Miso Soup

As sushi-lovers among us know, miso soup is delicious, filling, and warming. It’s also packed with heart-healthy tofu and wakame—a type of dried seaweed—and has potential for endless variations. You can toss in some soba noodles or mushrooms to enhance the flavor and nutrient content, or you can just have it plain and simple:

 

Easy Miso Soup

 

You’ll need:

-4 cups of water

-0.70 ounces bonito flakes (2 10-gram packets)

-1 block extra-firm tofu

-3-4 tbsps miso paste (whatever color you prefer)

-1 teaspoon wakame, rehydrated

-1/4 cup chopped green onions

 

To make: First, make dashi soup stock: Start preparing the water by setting it up to boil in a large stockpot. Just before it boils, add the bonito flakes. Once the water boils, skim off any foam that rises to the surface (this may or may not happen, but if you get foam, skim it off), stop the heat and wait until the bonito flakes sink to the bottom of the pan. Strain the stock through a sieve or a paper towel set into a colander; discard bonito flakes. Return the stock to the pan and bring to a boil. Cut the tofu into small cubes and add them to the soup stock. Turn down the heat and simmer the stock with the tofu for a few minutes. Put the miso paste into a separate medium or large mixing bowl; scoop out ½ to 1 cup of the stock and dissolve the miso into the stock by stirring gently. Pour the miso mixture back into the soup stock and stir gently. IMPORTANT: Do not allow the soup to boil after adding the miso. Add the rehydrated wakame, stirring gently. Add in any other ingredients you’d like (straw and shiitake mushrooms are both splendid in this soup, as are soba noodles). Stop the heat and add the green onions. Serve hot.

 

*Soup can be refrigerated or frozen and reheats in a microwave or stovetop pot well.

Filed Under Healthy Dinner Recipes, Lunch Recipe, Recipe of the Week 

Comments

Got something to say?





Copyright © 2008-2012 Glennys Diet Tips