Made with fermented soybean paste called miso, miso soup is healthy, warming, and wonderful! I’ve been hooked on this simple soup for quite awhile, only having it in Japanese restaurants. But recently I tried making it myself and was surprised at how quick and easy it is. I just couldn’t wait to share it with you.
Miso, the fermented soybean paste, can be found in specialty stores, Asian food markets, and some larger grocery stores. Try and get one that advertises no artificial additives or preservatives, no MSG, and no GMO soybeans. I found the brand Miko (by Miyasaka Brewery) at a Japanese specialty store, and we all liked it.
12 cups water
12 Tbs. miso
2 Tbs. soy sauce
3 oz. firm tofu, cut in cubes about 1/2″ thick
10 shiitake mushrooms, sliced
3 baby bok choy, sliced or torn
6 scallions, sliced
Heat water to a boil; lower heat and add miso, stirring until it’s completely dissolved. Add soy sauce, tofu, mushrooms, and scallions. Heat through. At end, throw in bok choy and stir, heating through until bok choy is just softened. Turn off heat and serve.