Miso Soup

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Love & Lemons

Total Time

20 mins

Prep Time

8 mins

Cook Time

12 mins

Rating

(44)

Ingredients

4 servings

1 (3-inch) piece kombu
4 cups water
3 tablespoons wakame dried seaweed
¼ cup white miso paste
⅓ cup chopped green onion
6 ounces silken tofu, cubed
Tamari, to taste

Beginner Vegetarian Gluten-Free Healthy ...

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Preparation

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Step 1

Gently rinse the kombu piece. Place it in a medium pot with the water and gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter.

Step 2

Soak the wakame in a small bowl of warm water for at least 5 minutes to rehydrate.

Step 3

Remove the kombu from the soup. In a small bowl, stir the miso paste together with some of the hot broth until the mixture is smooth, then stir it back into the soup.

Step 4

Drain the wakame and add it to the soup pot along with the green onions and tofu. Simmer over very low heat for 1 to 2 minutes. Season to taste with tamari and serve.

Chef’s notes

Don’t bring the soup to a boil! Because miso is a fermented food, it’s teeming with probiotics. Boiling miso kills these beneficial bacteria, so you’ll miss out on some of its health benefits.

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Miso Soup

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Chef’s notes

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