Sunday, August 16, 2015

Miso Soup

Miso Soup
This soup was so quick and easy to make, it was perfect for lunch served alongside fried dumplings. It tasted just like the miso soup served in Japanese restaurants. Another use for the yellow miso paste that sits in a large tub in our fridge. Thank goodness it lasts in the fridge forever. Notice there is no mention of salt and that's because the miso is quite salty. Adjust salt according to taste. 

Ingredients: (serves two)
2 cups chicken broth or water
1 tsp. yellow miso paste
1 tsp. soy sauce
1/3 slab extra firm tofu, cubed
1 tsp. deep fried onions
1 stalk green onions, diced

  1. Pour some broth into a small Pyrex bowl and submerge a tea strainer in the broth.
  2. Strain the miso through the strainer so that it dissolves into the broth.
  3. Transfer miso broth into a saucepan along with remaining broth and soy sauce.
  4. Add deep fried onions and tofu to broth and boil for 5 minutes.
  5. Scatter green onions to garnish and serve immediately.

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