Maddy's Miso Soup Recipe - Content

I love soup. And I like cooking a moderate amount. But after a long day of classes, I’m tried and I'm hungry. And all I want is a hot bowl of warm soup. ASAP. So I turned to miso soup.nIt has become a staple in my routine and my life. Its verstile, its healthy, its delicious and truly a recipe you will never get bored of! Without further adieu, here is my adapted Miso Soup recipe!

The Recipe

Should be served warm, can be kept in the frigde for 5 days Contains gluten but could be made with gluten free miso.

Ingridents:

Makes 4 Servings/ 2 large bowls

• 4 cups of water (or vegtable stock or dashi)*
• 1-2 Sheets of Nori depending on your prefence
• 1/4 Cups of Miso Paste
• 1 Cup of Chopped Tofu
• 1 Cup of Chopped Green Onion
• A splash of soy sauce

* If you have acess to Bonito Soup Stock I would definetly recommend as it

Instructions:

1. Boil your water in a big pot, with a s
2. When your water begins to boil, soup a cup of it into a bowl with your miso paste, and wisk to combine
3. Pour the miso liquid into the water and turn the pot on low
4. Wisk to combine
5. Add in your tofu, green onion, soy sauce, nori
6. Pour into a bowl and enjoy!

Adaptations:

Wontons

• If you are looking to make this soup a little richer, and heartier. I would highly recommend adding some frozen wontons or dumplings. Just add them in after you stir in the miso, and cook until they are cooked all the way through.

Egg

• If you want to create a miso soup egg drop soup corssover, I highly recommend wisking an egg or two the the boiling soup to make this soup even more delish and filling

Soba or Ramen Noodles

• Adding a soba or ramen noodle to the soup makes it that more delish. Just cook the noodle according to the instructions and stir in right before you are about to serve

Spinach, Kale

• Adding a hearty leafy green (great compliment to the egg) is a great idea. It can be whatever leftover greens you have in fridge that you need/ want to use up!

Recipe Refrences