Dinner’s ready! Our most inventive weeknight meals for spring, ready in 30 minutes or less
Whisk 2/3 cup red miso* into 6 cups boiling water. Add 2 cups frozen edamame and 1½ tsp. soy sauce. Remove from heat and add 14 oz. cubed firm tofu. Serve each bowl of soup with a few strips of nori and some green onion slices.
*Buy in the refrigerated aisle.
Recipe: Miso Soup with Tofu and Nori