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Miso Soup

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© 2011 Helana Brigman
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I’ve been on a bit of an Asian food kick yet again.

I crave sushi, seaweed salad, calamari, and soup.  Miso soup to be specific.  The frothy broth, silky tofu, and soothing warm temperature are enough to cure any sore throat, or Asian food craving.  Plus, it’s relatively easy to make: combine miso paste with broth and add tofu and green onions for a relatively easy, quick pot of every sushi lover’s favorite appetizer.

Miso Soup

Here, I’ve adapted Alton Brown’s version of miso soup with only red miso and vegetable instead of dashi.  You can find Brown’s version here.


* 2 quarts vegetable broth

* 6 tablespoons red miso

* 2 green onions, chopped

* 12-oz block tofu, cubed (use silken)

1.) Add 1/2 quart of vegetable broth to pot with 6 tablespoons red miso.  Warm mixture over medium-high.  Using a whisk, integrate miso with vegetable broth.  When mixture has begun to bubble, add the rest of the broth, tofu, and green onions.  Bring soup to a boil and serve.

Enjoy! Makes 6-8 servings.
Miso soup

Miso Soup, 5.0 out of 5 based on 1 rating
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