Quick and easy miso soup recipe
When you order a bento box lunch at a Japanese restaurant, you typically start the meal with a bowl of miso soup. A fermented soybean or rice or barley paste, miso sounds weird, but isn't. With a few twists of the whisk, miso transforms plain water into a lightly salty soup stock. Where you take it from there is up to you; add little bits of tofu, greens, mushrooms, asparagus, soba or udon noodles. The lighter the color of the miso, the milder the flavor. I like mild miso for this soup.
Quick and easy miso soup
Inspired by many recipes online, especially from 101 Cookbooks, this recipe serves 4.
4 cups of water
2-1/2 Tbsp mild miso paste
1/2 cup diced firm or extra-firm tofu
2 large button mushrooms, stems trimmed, sliced
24 baby spinach leaves
Tiny pinch of red pepper flakes
In a 3 quart saucepan, bring 4 cups of water to a boil, then turn the heat off. Place the miso paste in a small bowl or glass measuring cup, and add 2-3 Tbsp of the hot water to the miso. Whisk thoroughly, to a smooth paste. Then whisk the miso mixture back into the saucepan, until the miso is evenly distributed. Turn heat to simmer, and add tofu, mushrooms, spinach and red pepper flakes. Stir gently for 1 minute, then serve.