Miso soup is a healthy, satisfying, warming and nourishing snack or meal. Macrobiotic adherents suggest a bowl of miso soup every day to encourage healthy bacteria in the gut, which improves digestion. But all those little paper packets get to be a bit of a strain on the old wallet – not to mention the environment.
It’s easy to make a bowl of miso soup from scratch in less than 5 minutes. Forget about the takeaway containers and the instant soup sachets. With a few ingredients you can find at your local Asian grocery, homemade miso soup is easier than instant.
Ingredients
- 1 cup water
- 1 large handful dried seaweed (wakame or kelp)
- 1 scallion/spring onion
- 1 heaped Tbsp miso paste
- any chopped vegetables of your choice (optional)
- a handful of cubed tofu (optional)
Step By Step
- Fill a small saucepan with the water and seaweed. Bring a boil and then reduce to a simmer.
- Tear or chop the scallion/spring onion into tiny pieces. Add to the soup.
- Add any other chopped vegetables and/or tofu (optional)
- Simmer for 2 minutes.
- Remove from heat. Stir in miso paste until fully dissolved.
- Pour into a bowl and enjoy!
