Miso Soup
Link\
Serves
- 4 cup vegetable broth
- 1 sheet nori, cut into large rectangles (optional)
- 4 tbsp white or yellow miso paste
- 1/2 cup chopped green chard (or other sturdy green)
- 1/2 cup chopped green onion
- 1/4 cup firm tofu, cubed
Directions:
- Place the vegetable broth in a medium saucepan and bring to a low simmer.
- In a small bowl, whisk the miso paste (start with the smaller amount) with a little hot water until smooth, so it does not clump. Set aside.
- Add the chard, green onion, and tofu to the broth and cook for 5 minutes. Add the nori and stir. Remove from the heat, stir in the miso mixture, and combine.
- Taste and adjust with more miso or a little sea salt. Serve warm.
Notes:
- Was alright although quite fishy, might need some adjustments.
- The more traditional version (silken tofu + dashi broth instead of firm tofu + vegetable broth) is fishier still, so this vegetable version already leans milder.
- Best served fresh; it is not freezer-friendly.