Saturday, February 22, 2014

Easy Miso Soup

I have loved miso soup ever since I first tried it, and I remember that first.  When I was in high school my mom found a brand of vegetarian instant soups in the supermarket, and I lived on those.  They made all different flavors, and one was miso. I remember how much I loved it, and how happy I was that it was vegetarian.

I started ordering miso soup from Sushi restaurants left and right. They all seemed to taste a little different, so I decided to see what really went into miso. From what I gathered, miso itself is made from fermented soy beans. When miso soup is made it can be made with just miso and water, or it can also have fish stock.  That must have been the culprit of the unusual taste in the different soups.

That meant I sad had to cut miso soup from my diet, since you never know how restaurants make it. I figured that was that. Then Ben found a really easy miso soup recipe. It was completely vegan and looked easy to make. We pick up some miso paste and Ben made his soup...and it was SO GOOD! After stealing a ton of spoonfuls, I knew I had to make it myself.


What you need:


4 tablespoons of miso paste
1 lb of tofu, diced
1 bunch of green onions, chopped
dried seaweed, crumbled
6 cups of water

What to do:
Heat the water in a medium pot, until boiling.
Once water is boiling remove from heat.
Add the onions, crumbled seaweed, and tofu to the boiling water.


Scoop out a tablespoon of miso, and put the spoonful in the water. While the spoon is in the water, using a fork or chopstick, slowly dissolve the miso into the water.
Repeat 3 more times.
Serve with a few dashes of soy sauce.






This miso soup was amazing! It was so authentic with the perfect Asian flavors. The tofu was nice and soft, and added an element of protein. The onions were crunchy, and added depth to the flavor or the soup. The flavor of the seaweed gave this soup that fishy element that in other soups comes from the fish stock. A splash of soy sauce was the perfect finishing touch. It added that last bit of saltiness that was needed to complete the soup.

Do you love miso soup too? Will you try making your own easy miso soup?

Bye from the Veggie Side!

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