Miso Soup Meal

Ingredients

Servings

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

US / METRIC

4 cups

Water

1/4 cup

Dried Seaweed

1 Tbsp

Olive Oil

1 1/2 cups

Enoki Mushrooms

to taste

Ground Black Pepper

5.5 oz

Soft Tofu

1 bunch

Scallions

6 scallions per 2 servings

1/4 cup

White Miso Paste

2 Tbsp

Bonito Flakes

1 cup

Green Peas

5.5 oz

Soba Noodles , cooked

or Rice Noodles or Whole Wheat Pasta

Cooking Instructions

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Step 1

In a medium saucepan, bring Water (4 cups) to a simmer. Drain and cube the Soft Tofu (5.5 oz) and thinly slice the Scallions (1 bunch) .

Step 2

In a small bowl, combine Dried Seaweed (1/4 cup) and some hot water. Set aside to sit.

Step 3

In a small pan, heat up Olive Oil (1 Tbsp) over medium-high heat. Sauté Enoki Mushrooms (1 1/2 cups) 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 (1/4 cup) 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 (2 Tbsp) to soup and turn heat down.

Step 7

Add the Green Peas (1 cup) and Soba Noodles (5.5 oz) and re-heat for about 1 minute. Serve topped with crispy enoki mushrooms.