Miso Soup

I made this raw soup that required miso a little while ago, riii? The thing is when you buy miso, it comes in containers slightly larger than a box of tofu, but you might not use more than 3-5 spoonfuls of it to make a meal, and that’s generous! So, I said, how can I make the miso soup that’s in the restaurants and use up this miso in the house.

Miso: Goes further than we ever imagined.

Serves 3-4 people

Here’s my recipe:
6 tbsps of organic white miso paste
6 cups of water
1/4 tsp garlic powder
1/2 tsp black pepper
1 small pack of shiitake mushrooms
1 package of cubed tofu
4-6 scallions chopped
2-3 cloves of fresh garlic, minced
baby spinach leaves (optional)

Drain water from tofu. Don’t smash.
Add miso and water to a big soup pot.
Put on low heat. Stir to disburse miso. Don’t let it boil!

Wash and chop the mushrooms and scallions.
Peel and pop the garlic cloves into a garlic press.
Release the pressed garlic into the miso broth.

Add garlic powder, pepper, mushrooms, and scallions to broth.
Increase heat a little bit and let it simmer. Turn off before it boils.

Add baby spinach leaves that melt into the soup
if it’s hot enough or soba noodles, it’s up to you.

Bowl of Miso soup w. fresh baby spinach leaves melting into the broth. Yummm...

Enjoy,
Tara