Miso soup is probably one of my favorite little dishes ever. It’s my go-to during a hangover, when I don’t feel so well, or when I just want something warm and savory. This week, I needed to use up some tofu that was borderline expired and miso paste, which will probably also expire soon. The soup is very quick and easy to make, and with a splash of sesame oil and/or soy sauce, also gets a kick of flavor that your run-of-the-mill miso soup at the local sushi restaurant always lacks.
- 4-6 cups of water
- 1/2-1 cup miso paste (depending on how salty and intense you want the flavor to be)
- 1-2T wakame seaweed
- 1 8oz package of silken tofu, cut into cubes
- splash of soy sauce or sesame oil (optional)
Bring water to a simmer and add seaweed. Let simmer for a few minutes, then add all the other ingredients. Cook until all the miso paste gets incorporated but do not bring to a boil, because that changes the flavor of the miso. Enjoy!