Miso Soup
from Yamaizumi Mild Shiro Miso soy bean paste container
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3 TBS Miso paste
2 1/2 c. water
1/2 cake tofu, diced into 1/2" cubes
1 TBS Dashinomoto (instant dried soup stock)
4 TBS thinly sliced scallions
Put 2 cups of the water into a pot and bring to a boil. Add the tofu and bring to another boil. Dissolve the miso in the remaining 1/2 cup water, and add to the pot.
Do not over-boil. Add sliced scallions and turn off the heat immediately and pour the soup into serving bowls. You can be creative and add other cooked ingredients such as cooked pasta, and have a nutritious meal.
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From what I have learned:
Add dulse (seaweed flakes) for more protein, thinly sliced carrot for color. Potato and celery may be added. Miso soup doesn't have to be plain.
The recipe is 2 - 4 servings. Not sure if it would freeze well, but it might.
Add the white part of the green onion before heat is turned off, if it is sliced too thickly.
Merovic Community Member 
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