Miso Soup

Miso soup is one of my favorie soups.  There's just something about the salty-ness of the broth and the freshness of the scallions that makes my heart pitter-patter.  I've always had problems trying to figure out how to make it taste like the soup you get at my favorite sushi place.  Part of the problem is that most restaurant miso soups contain bonito... (fish) But, I think I have finally mastered the taste while making it vegan. It's SOUP-er (haha) easy to make and only takes a few minutes.  It's one of my favorite, go to dinners, for that reason.  This recipe makes 4 servings but can be easily doubled or halved to meet your needs!

5 cups water

2 TBSP soy sauce, adjust to taste.  (I've found 2 is perfect for me)

4 white mushrooms, lightly rinsed, patted dry, and cut into 1/4-inch slices

1/4 cup chopped green onions

3 TBSP mellow white miso paste

6 ounces extra-firm tofu, cut into small dice, optional if you're not a fan of tofu

In a large soup pot, bring the water and soy sauce to a boil.  Add the mushrooms and green onions.  Reduce heat to low and simmer for 5 minutes to soften the veggies.

Place about 1/2 cup of the hot soup into a small bowl and add the miso paste, blending well.  Stir the blended miso back into the pot and simmer for 2 minutes.  DO NOT BOIL! 

Add tofu if using and adjust seasonings, adding a little more miso paste or soy sauce if needed, and serve.

(I've also used this as a base for "wonton"/dumpling soup, subbing the tofu for my dumplings)