Miso Soup

Name: Miso Soup
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 tbsp miso paste (white or red); 1 medium potato, peeled and diced small; 2 tbsp dried wakame seaweed; 1 tbsp tamari or soy sauce; 4 cup water; 2 green onions, thinly sliced (for garnish)

Cook: 15 min
Total: 15 min
Yield: 4 servings
Difficulty: Easy
Cuisine: Asian
Protein: Vegetarian

Ingredients

Servings

Original recipe

4 tbsp miso paste (white or red)
1 medium potato, peeled and diced small
2 tbsp dried wakame seaweed
1 tbsp tamari or soy sauce
1 quart water
2 green onions, thinly sliced (for garnish)

Shopping list for 4

Instructions

1
Soak the dried wakame in cold water for 5 minutes to rehydrate. Drain and set aside.
2
Bring the water to a simmer in a medium saucepan over medium heat.
3
Add the diced potato and simmer for 8–10 minutes until just tender.
4
Reduce heat to low. Whisk the miso paste into a ladleful of the hot broth, then stir the mixture back into the pot.
5
Add the tamari and the rehydrated wakame. Do not boil after adding miso.
6
Ladle into bowls and garnish with sliced green onions. Serve immediately.

Ingredients

Servings

Original recipe

4 tbsp miso paste (white or red)
1 medium potato, peeled and diced small
2 tbsp dried wakame seaweed
1 tbsp tamari or soy sauce
1 quart water
2 green onions, thinly sliced (for garnish)

Shopping list for 4

Instructions

1
Soak the dried wakame in cold water for 5 minutes to rehydrate. Drain and set aside.
2
Bring the water to a simmer in a medium saucepan over medium heat.
3
Add the diced potato and simmer for 8–10 minutes until just tender.
4
Reduce heat to low. Whisk the miso paste into a ladleful of the hot broth, then stir the mixture back into the pot.
5
Add the tamari and the rehydrated wakame. Do not boil after adding miso.
6
Ladle into bowls and garnish with sliced green onions. Serve immediately.