Ingredients
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4 cups water
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4 tablespoons white miso paste
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1 cup firm tofu, cubed
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2 sheets nori seaweed, torn into small pieces
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2 green onions, thinly sliced
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1 small carrot, julienned
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1 cup spinach leaves
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1 tablespoon soy sauce (gluten-free if needed)
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1 teaspoon sesame oil (optional)
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1 Salt and white pepper, to taste
Directions
Serve this Japanese-inspired miso soup hot, and enjoy the umami-rich flavors and comforting warmth for a unique breakfast experience.
Customize your miso soup with other ingredients like mushrooms, bamboo shoots, or corn for added variety. Remember to always use a gentle simmer to preserve the flavor of the miso paste.
Steps
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1
Done
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In a large pot, bring 4 cups of water to a gentle simmer. |
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2
Done
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Add the julienned carrots and cook for about 2 minutes until they start to soften. |
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3
Done
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Stir in the cubed tofu and torn nori seaweed. Allow them to simmer for another 2-3 minutes. |
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4
Done
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In a small bowl, dilute the white miso paste with a bit of hot water from the pot to create a smooth miso mixture. |
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5
Done
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Add the miso mixture to the pot, stirring well to combine. Be careful not to boil the miso, as high heat can destroy its flavor. |
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6
Done
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Add the sliced green onions and spinach leaves to the soup. Simmer for an additional 2 minutes until the spinach wilts. |
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7
Done
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Season the soup with soy sauce, sesame oil (if using), salt, and white pepper, adjusting to taste. |
