Ingredients for Jazzy Miso Soup
- Dried Kelp
- Cold Water
- Dried Tuna Bonito Flakes
- 1/4 cup wakame seaweed (rehydrated)
- Shiro Miso
- 6 cups dashi (or vegetable broth)
- Soft Tofu
- Green Onion
- Baby Bok Choy
- Bean Sprouts
- Carrot
- Snow Peas
- Crushed Red Pepper Flakes
- Low Sodium Soy Sauce
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How to Make Jazzy Miso Soup
- In a medium saucepan, combine 6 cups of dashi (or vegetable broth) and 4 cups of water. Bring to a gentle simmer over medium heat.
- Add 1/2 cup of silken tofu, cut into cubes, and 1/4 cup of wakame seaweed (rehydrated according to package directions). Simmer for 5 minutes.
- Stir in 1/4 cup of white miso paste and 2 tablespoons of light soy sauce. Cook for another 2-3 minutes, or until heated through. Do not boil, as this can destroy the beneficial enzymes and flavor of the miso.
- Remove from heat and stir in 1/4 cup of chopped scallions and 1 tablespoon of sesame oil.
- Ladle the soup into bowls and garnish with extra scallions or a sprinkle of toasted sesame seeds. Serve immediately with your favorite side, like a peanut ginger green salad (recipe available separately!).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
2g
Fat
1g
Carbs
0g
