Miso Soup

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Miso Soup

Makes 2 servings

 

 

3 cups water

3 scallions

1 piece wakame seaweed

1/2 tsp. hot sesame oil

1 - 2 tsp. soy sauce

Black pepper to taste

1 1/2 generous Tbsp. miso

 

 

 

 

Any type of miso can be used in this recipe. I typically use red

miso, and occasionally white miso. Flavor will vary depending on the

variety and brand used.

 

Place water in a pan and heat. While heating, add wakame, broken into

small pieces (they will expand), hot oil, tamari, and pepper. When

water comes to a boil, add scallions and remove from heat. Dissolve

miso in water and serve.

 

It is important not to cook the miso or important nutrients may be

destroyed. Serve with a green salad and a thick slice of crusty bread

for dipping.

 

Note: you can add a small amount of very thinly sliced mushrooms or a

very small amount of small chunked tofu (chinese style or soft

varieties are traditional, but any kind will work). You can even add

a bit of capellini pasta, broken into thirds (add while water is

heating up and cook for 1-2 minutes before adding miso).

 

I recommend not using more than 2 ingredients other than seasonings:

seaweed, tofu, scallions, mushrooms, pasta. This soup doesn't work

very well if it becomes cluttered, which 3 ingredients tends to do.

Also be careful to use ingredients sparsley - they're there to spruce

up the broth. Use less than you think you'll need.