Ingredients
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4 cups water
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2 tbsp miso paste (white or red)
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1/2 cup cubed firm tofu
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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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1/2 cup sliced mushrooms (shiitake or button mushrooms)
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1 small carrot, thinly sliced
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1/2 cup spinach leaves
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1 tsp soy sauce (or tamari for gluten-free)
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1/2 tsp sesame oil
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1 Pinch of white pepper
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1 Optional: Toasted sesame seeds for garnish
Directions
Once the vegetables are tender, reduce the heat to low and add the cubed tofu and torn nori seaweed to the saucepan. Simmer for an additional 2-3 minutes.
Stir in the diluted miso paste, making sure it’s well incorporated into the soup.
Add the sliced green onions, spinach leaves, soy sauce, sesame oil, and a pinch of white pepper. Simmer for another 2-3 minutes until the spinach wilts.
Taste the miso soup and adjust the seasoning if needed by adding more miso paste or soy sauce.
Remove the soup from heat and serve hot, garnished with toasted sesame seeds if desired.
Miso soup is highly customizable, so feel free to add other vegetables, such as bok choy or sliced daikon radish, to suit your taste. Adjust the miso paste quantity to achieve your preferred level of saltiness. Enjoy this Japanese-inspired breakfast for its warmth and umami goodness.
Steps
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1
Done
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In a large saucepan, bring the water to a gentle simmer over medium heat. |
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2
Done
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Add the sliced mushrooms and carrot to the simmering water and cook for about 5 minutes, or until they become tender. |
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3
Done
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While the vegetables are cooking, dilute the miso paste in a small bowl with a few tablespoons of hot water, stirring until it becomes a smooth paste. |
