Prep: 10 minutes Cook: 5 Rest: 2 minutes
This is a simple, yet delicious, miso soup that is light enough to enjoy on a hot summer night.
- 1 ounce wakame seaweed
- 4 cups water
- 1/4 cup mellow white miso
- 1 package silken tofu, cubed
- 1 tbsp soy sauce (optional)
- 4 green onions, chopped
Soak the seaweed in water to cover, drain, squeeze and cut into bite-sized pieces. Set aside.
Place the 4 cups water in water in a saucepan and bring to a boil. Remove 1/2 cup of the boiling water and mix into the miso until it is very smooth. Return to pan, mix well and cook for another minute or so. Add the seaweed, tofu and soy sauce. Mix gently, turn off heat and add the green onions. Let rest 2 minutes before serving.
Hints: The seaweed is entirely optional. If you don't care for the flavor, try some fresh spinach instead. To make this into a heartier soup, add some cooked soba or udon noodles to the water when adding the miso, heat through, then proceed as above.