Miso Soup

It‘a December and that should mean it’s cold right? Well it’s Houston so it’s still muggy, but that doesn’t mean we can’t enjoy a nice cozy soup. Settle down with this classic favorite from Japanese cuisine. Miso soup!!!

time: 30 mins

serves: 5-6 (but you’ll definitely want seconds!)

ingredients:

-2 tablespoons dried seaweed (Or more of you prefer)

-2 tablespoons miso paste

-4 cups of water

-14 oz soft tofu* (one package) -1 teaspoon salt (or more to taste)

optional but encouraged:

-1 tablespoon mushroom seasoning

1) cook down the seaweed first (boil) 5 mins to reduce odor and then drain out the seaweed

2) then pour the water into the now empty pot and heat the water over medium heat and stir while adding the miso paste in

3) cut the tofu into cubes but don’t add it in the water yet*

4) add the salt into the water along with the mushroom seasoning

5) then add into the seaweed and cook for approx 15 mins until the seaweed is tender

6) add tofu into the pot

7) ready to serve!

*we used the Housefood tofu brand with a 2/6 firmness level but you can use any kind! *you can cube the tofu within the package to reduce using a cutting board