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Miso Soup

Ingredients:

12 cups water

9 Tbsp Miso Paste

6 cloves minced garlic

1 ½ cups chopped green onion

¾ chopped seaweed

Salt and pepper to taste

Utensils:

Large pot

Whisk

Spatula or spoon

Measuring cups and spoons

Cheesecloth or paper towels

Ladle

Recipe Instructions


Kitchen Safety Tips:

Notify anyone in the kitchen that you will be using the stove.

If you have a metal pot, be sure to use pot holders.

Let your soup cook before digging in to avoid burning your mouth!

Step 1: Prepare Pot

Measure out 4 cups of water and add to large pot over medium heat

Step 2: Dissolve Miso

Measure out 4 more cups of warm waterand add all the miso paste to the warm water.

Use whisk to dissolve the paste into the water and add to the pot.

Step 3: Prep Veggies

Mince garlic if not already minced

Chop green onions

Chop seaweed into small squares

Step 4: Prep Tofu

Remove tofu from container and blot with paper towel or squeeze gently in a cheesecloth.

Chop tofu into small cubes and continue to blot with a paper towel until you have removed as much liquid from the tofu as possible

Step 5: Fill the Pot

Add everything to the pot! Garlic, green onions, seaweed, and tofu.

Add 4 more cups of water to the pot (now all 12 cups are added)

Season to taste with salt and pepper

Step 6: Finish and Enjoy!

Cook the soup for at least 5 minutes to ensure everything is hot.

Cook on low even longer to develop more flavor.

Ladle some into a bowl and enjoy!