Miso Soup with Tofu and Nori
Photo: Iain Bagwell; Styling: Kevin Crafts
Classic. Simple. Comforting. Nothing beats a good bowl of miso soup, and this recipe is sure to become one of your go-tos on rainy days. We used edamame and tofu, but you could substitute cooked meat and most any vegetable you have on hand.
How to Make It
Step 1
1
Bring 6 cups water to a boil in a medium saucepan. Reduce heat to a simmer and whisk in miso. Add edamame and cook 2 minutes.
Step 2
2
Remove from heat and add tofu and soy sauce. Let sit 3 minutes to warm through.
Step 3
3
Divide among bowls and top with a few sprinkles of nori strips and some green onions.
Step 4
4
*Find miso in a market's refrigerated foods section.
Step 5
5
Note: Nutritional analysis is per 2-cup serving.
Ingredients
2/3 cup red miso*
2 cups frozen edamame
14 ounces firm tofu, cut into 1/2-in. cubes
1 1/2 teaspoons soy sauce
1 sheet nori, halved and sliced
2 green onions, sliced diagonally
Directions
Step 1
1
Bring 6 cups water to a boil in a medium saucepan. Reduce heat to a simmer and whisk in miso. Add edamame and cook 2 minutes.
Step 2
2
Remove from heat and add tofu and soy sauce. Let sit 3 minutes to warm through.
Step 3
3
Divide among bowls and top with a few sprinkles of nori strips and some green onions.
Step 4
4
*Find miso in a market's refrigerated foods section.
Step 5
5
Note: Nutritional analysis is per 2-cup serving.
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