Tofu Miso Soup

Ingredients

• White Miso Paste

  3 tbsp

  $0.38

• Tofu

  200 g

  $0.95

• Prepared Vegetable Broth

  750 ml

  $1.35

• Spring onions

  2 stalks

  $0.18

• Nori Seaweed Sheets

  1 sheet

  $0.22

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Tofu for Black beans (1:1) — Both give a soft protein that soaks up the sauce

Preparation

1. 1

   Cut the tofu into small, delicate half-inch cubes.

2. 2

   Thinly slice the spring onions on a bias and cut the nori sheet into thin strips with kitchen shears.

3. 3

   Pour vegetable broth into a saucepan and bring to a gentle simmer over medium heat.

4. 4

   Add the tofu cubes and nori strips to the simmering broth, heating gently for 2 minutes.

5. 5

   Ladle out about half a cup of warm broth into a small bowl, add the white miso paste, and whisk until completely smooth.

6. 6

   Turn off the heat beneath the saucepan (never boil miso directly to preserve delicate aroma and probiotics).

7. 7

   Stir the dissolved miso slurry back into the pot until thoroughly blended.

8. 8

   Ladle into individual soup bowls, scatter generous sliced spring onions across each, and serve immediately.