Miso Soup for All Seasons
Serves: 4
Miso broth is liquid nourishment. Simple and satisfying. Any of
the many varieties of miso may be used. Darker-colored miso has a deeper and stronger flavor
(a fine fall and winter choice); lighter-colored miso is more gentle and sweet (superb for
spring and summer). I love to mix and match to meet my mood. Using vegetable, mushroom, or
kombu dashi stock instead of water fortifies a simple miso soup with flavor and nutrients.
Serving it with pickles and a small bowl of whole grain fits the order for a macrobiotic
breakfast or power snack.
Calorie: 30, Proteins: 2 g, Total Fat: 1 g, Fiber: 0 g.
Preparation
Place the water in a medium stockpot and bring to a boil. Reduce the
heat to medium. Add the tofu and wakame, if desired, and simmer for 2 to 3 minutes,
uncovered.
Pour 1/4 cup of the hot water into a small bowl. Add the miso and stir
to dissolve, preferably with a wooden spoon.
Return the miso mixture to the stockpot and add the green onions.
Reduce the heat to low and allow to simmer for 1 more minute. Adjust to taste with a touch
more miso or a bit more water, as desired. Serve immediately.