Miso Soup

Miso soup is a household favorite with Ben and I. Something about the salty, watery-ness of it that is just so fabulous.We make ours a little chunky (as you can see), but we both like it that way.

1/4 C Brown rice miso (I use Miso Master brand)
1/3 C Hydrated wakame (I use Eden Foods brand)
1 Bunch green onions, chopped
7 oz Tofu
6 C Water

Bring water to a boil in a large saucepan. Add onions and wakame and cook for 2-3 minutes to soften. Lower heat to a simmer and whisk in miso paste, making sure it completely dissolves. Chop tofu into bite-sized pieces (whatever that means to you) and add to saucepan. Serve miso soup while it is still warm! Also keeps well in the fridge for about a week.


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