Meet miso soup. If you haven’t been acquainted, you really ought to get to know each other.
That’s because this soup is not only delicious, but it’s ready in minutes. And any homemade dinner in minutes is a working mom’s dear friend.
Still, this week my daughter brought miso soup to school in a thermos, baffling friends and teachers alike. And later that day, I served it to a family with a newborn baby, astounding them as well. Seems that most people around here have never heard of this wonder soup.
So I’m reposting the recipe from an earlier post. This soup can be served as a meal–with veggies and tofu–or served as a broth–for eating alone or in my homemade ramen. Once you buy miso (available at Whole Foods, Jewel and kosher groceries–in the Japanese section), it’s delicious in salad dressings and marinades (see the dressing recipe below as well).
3 cloves minced garlic
T olive oil
3-4 green onions, roughly chopped
10-12 sliced mushrooms
2T Tamari soy sauce
2T miso paste
1 container firm tofu, diced
Saute the garlic in olive oil until light brown. Add the mushrooms and saute another 2 minutes. Add 32 oz. of water and tofu and simmer for 10 minutes. Add the Tamari sauce. Remove the soup from the heat and ladle out a bowl full of the broth. Stir in the miso until it dissolves. Add the miso mixture back to the pot. Add more Tamari to taste, if necessary. Serve in bowls, topped with green onions.
And as long as you’ve got the miso, try this dressing, delicious in a salad or over steamed green beans:
1 clove chopped garlic
t chopped ginger
1/4 cup sesame oil (can substitute olive oil)
3T Balsamic vinegar
t soy sauce
T miso paste
freshly ground pepper to taste
Whisk ingredients together and let it sit at least 5 minutes before serving.