Miso Soup

This is a “shortcut” recipe but still easy and flavorful. Start to finish under 30 minutes.

Ingredients

• 4 cups broth
• 8 oz silken or firm tofu, drained
• 2-3 scallions
• 4 T red or white miso paste
• Dried seaweed

Directions

1. Cut the tofu into very small cubes, 1/4-inch to 1/2-inch on each side. Slice the scallions very thinly.
2. Bring the broth to a rapid simmer over medium-high heat.
3. Place the miso in a small measuring cup. Scoop out about 1/2 cup of the broth and pour it over the miso. Whisk with a fork or whisk until the miso is entirely dissolved in the water and no lumps remain.
4. Pour the dissolved miso into the simmering broth.
5. Reduce the heat to medium-low and add the tofu to the miso. Simmer just enough to warm the tofu, 1 to 2 minutes. Do not boil the miso once the tofu has been added.
6. Just before serving, scatter the scallions over the top of the soup.
7. Pour the miso into individual bowls and serve. Miso is best when served fresh. It will settle a bit as it sits in the broth; whisk briefly with chopsticks or a spoon to mix the soup again.

Recipe Notes

Miso: Any type of miso can be used to make miso soup. Restaurants typically use red miso to make their miso soup.