I have a new favorite right now, Miso soup. I have been making it to serve with dinner (if we have Asian style rice and meat), with noodles for lunch or just as it is as a snack in the mid afternoon. We have been trying to eat healthier and also have smaller meals so I have been stocking up on lots of fruits, serving bigger portions of vegetables and serving soup for dinner which obviously is more filling and helps us eat smaller portions of the main meal.
It is so easy to make and literally takes only as long as the time for the water to boil. As you can see from the picture my miso soup is not like what you would get in a Japanese restaurant, mine is chock-a-block full of tofu and wakame (seaweed).
Serves 2 as a side or 1 as a main meal
1 1/2 cups water
1/4 tsp granulated Dashi (I use Ajinomoto brand)
1/2 tsp miso paste
8 - 10 strands cut, dried wakame
1/4 block medium or firm tofu, cut into 1/2" cubes
1 stalk spring onion, finely sliced
- Boil water, add dashi and miso, stir until they dissolve.
- Add wakame and tofu, boil for 10 seconds.
- Serve in bowls and scatter spring onion if used.