Miso Soup Meal

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

960 mL

Water

5 g

Dried Seaweed

15 mL

Olive Oil

100 g

Enoki Mushrooms

to taste

Ground Black Pepper

150 g

Soft Tofu

1 bunch

Scallions

6 scallions per 2 servings

70 g

White Miso Paste

1 g

Bonito Flakes

150 g

Green Peas

150 g

Soba Noodles , cooked

or Rice Noodles or Whole Wheat Pasta

Cooking Instructions

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Step 1

In a medium saucepan, bring Water (960 mL) to a simmer. Drain and cube the Soft Tofu (150 g) and thinly slice the Scallions (1 bunch) .

Step 2

In a small bowl, combine Dried Seaweed (5 g) and some hot water. Set aside to sit.

Step 3

In a small pan, heat up Olive Oil (15 mL) over medium-high heat. Sauté Enoki Mushrooms (100 g) until crispy. Season with Ground Black Pepper (to taste) .

Step 4

Add diced tofu, scallion, and rehydrated seaweed into simmering water.

Step 5

In a small bowl with a splash of water, whisk White Miso Paste (70 g) until it is pourable and easy to incorporate into the soup. This is just easier than whisking it in the saucepan.

Step 6

Add miso paste and Bonito Flakes (1 g) to soup and turn heat down.

Step 7

Add the Green Peas (150 g) and Soba Noodles (150 g) and re-heat for about 1 minute. Serve topped with crispy enoki mushrooms.