Miso Soup

September always brings a touch of Fall weather as well as a reminder to break out some soup recipes. Miso Soup is one of my favorites; perfect all year and very easy to make.

Recipe:

2 – 4 tablespoons miso paste (to taste)
2 – 3 ounces firm tofu (2 handfuls), cut into 1/3-inch cubes
a handful of spinach, well washed and stems trimmed
2 scallions, tops removed thinly sliced
a pinch of red pepper flakes

In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer. Whisk in the miso paste, adding more a bit at a time until it is to your liking. Also, some miso pastes are less-salty than others, so you may need to add a bit of salt here. The darker the miso, the saltier it is. Add the tofu, remove from the heat, and let it sit for just a minute or so.

Place some spinach, scallions, chile flakes and black sesame seeds into soup bowls. Pour the miso soup and tofu into the bowls and enjoy.

As you can see, the miso paste really does all the work for you; that’s where the flavor is; which allows you to time to get creative with the ingredients.

Here are some ideas:

  • Use whatever vegetables you like, making certain to give them each their proper cooking time.
  • Add soba or udon noodles to the soup.
  • Add bonito flakes to the water at the beginning, then strain before adding the miso paste.
  • Add seaweed.
  • Add shellfish.
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