Last week I told you about my love affair with California Rolls. On a similar note, every time we would go to the Japanese restaurant I had to have salad with miso dressing. It was always my favorite and I looked forward to it all week. My mom would sometimes have miso soup, but I never wanted to try it. I always just wanted my salad with miso dressing.
As an adult, I’ve tried miso soup, but have found it to be a bit strong for me at the restaurants – I always go back to my salad.
Then last week, a light bulb went off and I decided to try to make some miso soup at home. I had a cold and soup just sounded really great. I found this recipe by Table For Two and I happened to have all the ingredients in the house (what are the chances right?!) so I gave it a go! The results were fantastic. I love, love, loved it and so did my family. I did tweak her recipe a little bit by adding more water and longer cooking time. This resulted in a lighter soup but still had the flavors incorporated well.
This one is a winner folks! The best part is that it only takes six ingredients, takes only 15 – 20 minutes to make and serves four!
Don’t let the ingredients scare you. You can easily find these at your grocery store or asian food market.
- 4 Cups chicken stock (sub vegetable stock if you are vegetarian/vegan)
- 2 Cups water
- 3/4 Container of Extra Firm Tofu
- 4 tbsp soy bean paste (this is the miso flavor)
- 1/4 C green onions
- 1 large sheet seaweed, chopped into chunks
- In a stock pot bring your liquids to a boil.
- Add in your soybean paste and whisk until incorporated. Turn down your heat to medium.
- Add in your tofu, green onions and seaweed. Let boil for 15 minutes so that the flavors incorporate.
- Serve and enjoy!
This recipe is: gluten free, dairy free, grain free, low-carb, diabetic friendly, vegetarian friendly, vegan