Whenever I go to a sushi restaurant, I always order miso soup. The salty umami taste with the silky tofu is incredibly comforting and it starts off the meal on a good note. I have attempted to make miso soup at home, but it never quite matched restaurant quality, until now. The key is the right kind of miso. You can either use red or white.
Red miso is fermented with barley and has a more assertive pungent flavor. While white miso is sweeter with a more delicate flavor. It’s up to you what you want to use, but in this recipe I used white miso. Just keep in mind you might want to scale back to 3 or even 2 tablespoons if you use red miso so that the soup isn’t too salty.
Once you get the miso paste down, it’s smooth sailing from there. You whisk the paste together with hot water, add in tofu and roasted seaweed. Done and done! It takes all of five minutes – ideal when your running low on time.
Lately with the torrential down pour of rain we have been having – the wettest October on record according to meteorologist – there has been a permeant pot of soup boiling on the stove. I reach for this recipe when I’m in the mood for something soothing, like a pair of freshly laundered sheets. Enjoy!
If you decide to take a chance on this Super Easy Miso Soup, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 2 cups filtered water
- 4 tablespoons white miso paste
- ½ cup chopped tofu, firm
- ½ cup dried seaweed
- In a small pot over medium heat, whisk the miso paste together with the water, until it has completely dissolved. Add in tofu and seaweed. Simmer until hot. Serve.