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- Serving: 4
This easy to make Japanese soup is a vegetarian favorite and is a great way to start off a sushi meal.
- 1/3 cup miso
- 3 scallions, chopped
- 1 tablespoon nori or wakame seaweed, shredded
- 1/2 block firm silken tofu, cut into 1 inch cubes
- 1/2 teaspoon soy sauce
- 4 cups water
- In a large pot, bring water to a slow simmer and add seaweed. Allow to simmer for atleast 5-6 minutes. The salty/fishy taste will lessen as the seaweed simmers, so if you want to steer clear of this taste, leave it on a few extra minutes.
- Reduce heat to very low and add the rest of the ingredients to the pot. Stir until miso is well dissolved. Make sure to not boil the miso because it will change the flavor and destroy some of the healthy properties. Enjoy!