Hearty Miso Soup
You see miso soup in every Japanese restaurant and typically it's just a broth with a few cubes of tofu floating around. It will also contain a fish by product. I have kicked up this miso soup by adding in a lot of dark leafy greens, dried mushrooms for great texture, and a few others to round out this once light broth to robust meal that that will have you satisfied for hours!
I don't think you'll find a meal that is easier to make and is as nutrient dense as this one.
- 6 C water
- 1/4 cup miso paste (yellow is mild, red is a little more robust)
- 2 sheets of nori, torn to very small pieces
- 6-8 leaves Swiss chard, cup into thin ribbons
- 4 green onion, sliced thin
- 1 C shredded carrots
- 12 oz extra firm tofu, drained, extra water squeezed out and cut into 1/4" cubes
- 3/4 cup dried shiitake mushrooms
- 2-3 ounces of brown rice noodles, cooked per package instructions and set aside
In a large sauce pan, bring the water to a boil and then down to a simmer. Scoop out about 1 1/2 cups of hot water to a bowl and add in the miso and the nori. Whisk until the miso is well incorporated and there are no clumps. Add this back to the large hot pot of water and gently stir.
Add in the rest of the ingredients and allow to simmer for 20 minutes. Serve and enjoy!