Quick Miso Soup

I love soup. I love hot soup, even on a hot day. This recipe takes less than ten minutes to make, and hits the hot, savory soup spot for me every single time. Miso paste is a fermented soy product which has a salty, umami flavor and contains live probiotics. It stores in the fridge for months and comes in a variety of types. Mellow, white miso paste is my favorite, and a good place to start if you are new to this ingredient. Dried shiitake mushrooms and roasted nori sheets can usually be found in the Asian food section of your grocer. This recipe is made in two quick steps to avoid cooking the miso paste, preserving the probiotics to support your gut microbiome. Score!

Ingredients (per serving):

• 1.5 cups water

• 1 dried shiitake mushroom (whole)

• 1 thick slice of tofu, cubed (2-4 ounces as desired), I prefer firm/extra firm.

• 1 heaping teaspoon white miso paste

• 1 tbsp finely sliced green onion tops (optional)

• Freshly ground black pepper or chili paste (optional)

• Roasted nori seaweed, torn into small pieces (optional)

Directions:

Bring the water and the shiitake mushroom to a boil in a small pot. Reduce heat and simmer for 5 minutes to infuse the flavor. Turn off the heat and add the tofu to the broth to warm through. Let it rest 5 minutes to cool slightly, to prevent the probiotics in the miso from scalding.

In your serving bowl, mix the miso paste with 2 tablespoons of cool water until smooth. Add the green onions and ground pepper or chili paste into the bowl, if using (highly recommended!) Remove the shiitake mushroom from the pot and finely mince it to add to the soup, or discard it. Carefully pour the tofu/broth into the miso mixture and top with torn nori seaweed, if desired. Stir to mix all the ingredients and enjoy!

Serves 1.