Simple Miso Soup recipe

My kid loves miso soup! He especially loves it when there's tofu floating around in the soup, so I often make miso soup for him at home whenever we have tofu in the fridge. Let's get real, we can't always go to a sushi restaurant! This time though, I was out of tofu. But that's okay! Tofu doesn't really add much flavor to the soup. If you would like to add tofu in yours, I recommend silken tofu. You can even add the leftover tofu to your smoothies! I would also like to mention that my kid doesn't like seaweed in his soup so I omit that, but you can add some in yours!

Printable Recipe

Simple Miso Soup

ingredients:
• 2 cups water
• 2-inch kombu
• 2 tbsp Hikari Dashi Iri Genen Miso
• 2 tsp low sodium soy sauce
• 1 scallion, finely chopped

instructions:
1)  Rinse kombu briefly in running water. Lightly wipe with a damp paper towel, being careful not to remove too much of the white minerals on the surface of the kombu. In a medium saucepan, soak kombu in water for 10 minutes.
2)  Bring water to a simmer over medium-low heat. Once at a simmer, reduce heat and continue to simmer gently for 10 minutes. Remove kombu, turn off the heat.
3)  In a ladle, add miso and some of the hot water and stir with a fork/spoon to dissolve miso into a paste. Combine the miso mixture with the rest of the water.
4)  Turn on the heat to low, add soy sauce and simmer for 2 minutes. Off the heat and sprinkle in scallions.
5)  Serve hot and enjoy!