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Impromptu Miso Soup

Source: The New Soy Cookbook
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 1 or 2
Miso soup is one of the World's most tonic potions. The good news is that with high-quality miso on hand, you don't have to go to a Japanese restaurant to enjoy this restorative soup. Indeed, my version is so quick and easy to make that it can easily become a regular on your menu--as it has on mine.
2 1/4 cups water
2 ounces firm or extra-firm tofu, drained and cut into 1/4-inch dice (about 1/4 cup)
1 tablespoon sweet white miso
2 teaspoons barley miso
1 tablespoon instant wakame flakes (see note) or 1/2 cup chopped fresh spinach or bok choy leaves
1 scallion, very thinly sliced, for garnish
Impromptu Miso Soup Recipe at
Bring the water to a boil in a medium-sized saucepan.

Ladle out about 1/2 cup of the boiling water and pour it into a glass measuring cup. Add the tofu to the pan. Reduce the heat to medium, cover and cook for 1 to 2 minutes.

While the tofu is cooking, blend the two misos into the hot water by mashing the paste against the sides of the cup with a fork and stirring vigorously.

Just before serving, add the wakame or fresh greens to the saucepan and simmer the soup uncovered until the wakame is reconstituted, about 30 seconds, or the fresh greens are tender, 1 to 2 minutes.

Turn off the heat and stir in the miso broth. Ladle into bowls, garnish with the scallion, and serve immediately.


Wakame flakes reconstitute withing about 30 seconds of being stirred into hot water. They are available in many natural-food stores and Asian groceries. Or you can purchase a package of whole wakame and snip the leaves into tiny bits. Discard any thick central ribs.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 30-Minute Soups
Nutrition Facts per Serving
Yield:   Serves 1 or 2
Calories: 53
Sodium: 542mg
Fiber: 1g
Carbohydrates, Total: 6g
Protein: 4g
% Cal. from Fat: 17%
Fat. Total: 1g
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