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.
Photo: Iain Bagwell; Styling: Kevin Crafts
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
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.
Remove from heat and add tofu and soy sauce. Let sit 3 minutes to warm through.
Divide among bowls and top with a few sprinkles of nori strips and some green onions.
*Find miso in a market's refrigerated foods section.
Note: Nutritional analysis is per 2-cup serving.
Servings Serves 4
Amount Per Serving
Calories232Calories from Fat 28
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.