My kiddo LOVES miso soup served in Japanese restaurants, and thanks to the Idaho Capital Asian Market at Cole and Ustick, we can make it at home. It takes just a few minutes!
All the ingredients can be found at the market. You’ll notice that the seaweed (optional) is from Costco. We happen to have a lot of it at home for snacking. The market has dozens of varieties if it’s not a pantry item for you.
Ingredients:
- 8 cups of water
- 4 tsp HonDashi bonito soup stock
- 4 1/2 tbl white miso paste
- Soft or silken tofu, cubed – as much as you want
- Green onions – sliced thin, to taste
- seaweed (optional)
Bonito soup stock is a type of fish base. It does NOT smell good, so avoid sniffing it. Just make the recipe and all will be well. I promise.
Directions:
Bring water and bonito soup stock to a boil. Lower to simmer for 5 minutes.
Whisk in the white miso paste. Simmer for 2-3 minutes.
Add diced tofu. Add sliced onions.
Serve and stir in seaweed.
~Debbie