Sunday, September 26, 2010

Tofu Miso Soup

Simple.  Delicious.  Great for chilly fall (or summer/winter/spring..) nights!
Tofu Miso Soup
What You Need:
1/4 cup Miso Paste (I love the bonito seasoned paste)**
5 cups Water
Dried Seaweed (cheap, and at every asian mart!) -- not the sushi paper
Extra Firm Tofu, sliced into thin pieces (you can chop if you like)

**note that bonito is fish, and thus there is some seafood content to this soup.  Vegetarians/vegans can find non easoned miso, which is plain fermented soybean paste, and thus non fishly.

Simple meets Yum!  Heat the past, water, and seaweed in a large soup pot (the dried seaweed will expand a lot, so be sure to break it up while its dry). 

Bring to a soft boil then lower to a simmer.  Add the tofu and serve!  You are more than encouraged to add vegetables (I love thinly slice mushrooms in this), but traditionally this is al lthere is to a delicious pot of miso soup!  And for the cost of the ingreidents (about 5 bucks) you can get enough miso and seaweed for 10 pots!


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