Description
Warm-up winter with a bowl of comforting Traditional Miso Soup made with our American-made Miso Master Organic Traditional Red Miso.
Ingredients
Scale
- 4 cups filtered water
- 2 Emperor’s Kitchen Organic Whole Shiitake Mushrooms
- 1 tsp Emerald Cove Ready-To-Use Pacific Wakame
- 2-inch piece Emerald Cove Pacific Kombu
- 1 tsp Emperor’s Kitchen Organic Toasted Sesame Oil
- 1/3 block firm tofu, cubed
- 2–3 Tbsp Miso Master Organic Traditional Red Miso
- 1 green onion, sliced for garnish
Instructions
- Soak shiitakes in 1 cup of the filtered water for 20 min. Remove and slice thinly.
- Combine soaking water and the remaining 3 cups of filtered water and bring to boil with kombu and shiitakes. Reduce to simmer for 5 minutes, then remove kombu.
- Sauté tofu in toasted sesame oil until lightly browned. Add tofu and wakame to stock and heat through.
- Dilute miso with 1/2 cup of the hot soup broth, add back to the soup, and warm on low for 2 minutes (below the boiling point). Garnish with green onion and serve.