Ingredients
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4 cups water
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2 -3 tbsp miso paste (white or red, to taste)
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1/2 cup cubed firm tofu
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1 sheet nori seaweed, torn into small pieces
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1 green onion, thinly sliced
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1/2 cup sliced mushrooms (shiitake or cremini)
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1/2 cup sliced bok choy or Napa cabbage
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1/2 cup sliced carrots
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1/2 cup sliced daikon radish (optional)
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1 tsp sesame oil (optional)
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1 Soy sauce or tamari, to taste
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1 Sesame seeds for garnish (optional)
Directions
Season the miso soup with soy sauce or tamari to taste. Garnish with thinly sliced green onions and sesame seeds if desired. Serve your Japanese miso soup hot and savor the flavors of Japan for breakfast!
Customize your miso soup with your favorite Japanese ingredients, such as wakame seaweed, tofu varieties, or even enoki mushrooms. Adjust the amount of miso paste to your taste preference, as miso can vary in saltiness. Enjoy this comforting Japanese breakfast that’s both nutritious and delicious!
Steps
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1
Done
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In a medium-sized pot, bring 4 cups of water to a boil. |
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2
Done
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While the water is heating, prepare your vegetables and tofu. |
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3
Done
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Reduce the heat to low, then add the sliced mushrooms, bok choy (or Napa cabbage), carrots, and daikon radish (if using). Simmer for about 5 minutes until the vegetables begin to soften. |
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4
Done
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In a small bowl, dilute the miso paste with a small amount of hot water to create a smooth paste. Stir until well combined. |
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5
Done
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Add the cubed tofu and torn nori seaweed to the pot, and simmer for another 2-3 minutes until the tofu is heated through. |
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6
Done
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Turn off the heat, then add the diluted miso paste to the soup. Stir well to incorporate the miso into the broth. |
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7
Done
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If using, drizzle a teaspoon of sesame oil into the soup and stir to combine. |
