The Recipes

Miso Soup

I never realized how easy miso soup is to make.  I mean, I realized there were only a few ingredients, but it really is as simple as cooking can get.

Miso Soup


- 2 T. of miso paste
- 1 slice of extra-firm tofu
- 3 button mushrooms, quartered
- 1 c. of water or vegetable stock
- cilantro, torn for garnish
- salt
- 1 scallion, sliced

Just walk in the door from work?  Great.  Place the tofu on several layers of paper towels.  Cover the tofu with a heavy pot, or the container of miso.  Walk away and go about your get-home-from-work routine.  Come back in 15-20 minutes and cut the tofu into 1/2-in squares.

Whisk together the miso with 1/4 of the stock.  In a small pot, heat the remaining stock and mushrooms for 3-4 minutes.  Add a pinch of salt and whisk in the miso mixture.  Add the tofu and simmer for 2-3 more minutes.  Stir in the scallion and ladle the soup into a bowl.  Garnish with the cilantro.  If you pinch the herb as you tear it, you will release the oils of the herb and make it more fragrant.