miso soup

My favorite part of going out for sushi is the miso soup. Sure, I love Rainbow Rolls and my favorite Spicy Tuna Roll, but I really love starting my meal with miso soup. The warm, salty broth meets your lips with the cool, smooth porcelain spoon.  Slurp away, you don’t even need the sushi!

Miso Soup - 2 servings

  • 2 cups vegetable broth
  • 2 cups water
  • 2 Tbsp miso + more to taste
  • 1/2 cup green onions, sliced
  • 1/2 block tofu, diced into cubes
  • dried wakame

Soak wakame in hot water for at least 20 minutes. Drain water, cut into bite sized pieces and set aside. (Be sure to cut around the stem)

Heat broth and water in sauce pan. Add miso and whisk until miso is dissolved.

Add wakame, green onions and tofu to broth mixture and bring to a simmer.

Taste and add more miso if needed. (I added about 1 more Tbsp)


Comments

  1. says

    miso soup + seaweed salad = the reason why i go out for sushi.

    anyways, i’ve had it on my list to make miso soup for weeks, so this post pretty much confirmed i need to make that happen :)

  2. says

    My inlaws make a mean miso soup (they lived in Japan for several years, so they know how to do it right)! I have yet to find wakame… ok, I lied, I have yet to know what wakame is. Good thing I have my inlaws to make this soup for me. :)

  3. says

    Ooh I love miso soup, too. Koreans have their own miso soup, too, but I am a betrayer to my countrymen and prefer the Japanese one.

  4. says

    i agree! i’d just as soon have miso and a seaweed salad when out for sushi. who needs raw fish when you have sea vegetables?!

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