Hearty Miso Soup
The reason I never really made miso soup is because this whole miso paste thing kind of weirded me out. Actually, it's a pretty common ingredient in many groceries nowadays and I find myself using this food that offers impressive antioxidant benefits in a many recipes.
And, it's probably the easiest dish you'll ever make.
- 4C water
- 4-5 TBS yellow (mild) miso paste
- 2 C chard, chopped and loosley packed (spinach or kale would also work)
- 1 C green onion, sliced thin
- 1 C shredded carrots
- 12-16 oz extra firm tofu, drained, extra water squeezed out and cut into 1/2" cubes
- 2 sheets of nori, crumbled
- bean sprouts
- soy beans
In a large sauce pan, bring the water to a boil and then down to a simmer.
While this is coming up to a boil, mix the miso paste with some hot water in a separate bowl and whisk until the clumps have dissipated. When your stove top water is boiling, and reduce the heat to bring down to a simmer, mix in the miso and the rest of the ingredients. Allow to simmer for about 10-15 minutes and serve hot.