This is a super easy recipe I cut out of the paper which was titled “Late-Night Dish” Instant Soup; it ties into the Lunar Chinese New Year theme, but luckily, no rabbits were harmed in its making. It’s quicker that Ramen noodles out of the package and hits the spot when you want something warm and healthy. Hopefully, you have the ingredients on hand, but I did have to go buy tofu.
If you want to make it Vegetarian, you could use vegetable broth and it’s an easily adaptable soup, so mushrooms, edamame or other soft vegetables can be added. You could also add dumplings or cooked chicken, but the beauty of this soup is its simplicity. I added a squirt of Sriracha and chopped scallion greens to the top for color. It calls to microwave it but if you’re microwave-averse, you could heat it up on the stovetop just as easily.
Easy Miso Soup
Course: SoupsCuisine: AsianDifficulty: Easy1
servings10
minutes2
minutesIngredients
1 teaspoon freshly grated ginger
2 teaspoons red miso
2 ounces firm tofu, cut into small cubes
1 big handful fresh baby spinach leaves
1 green onion, sliced into long thin slivers
1 cup chicken broth
Soy sauce
1/2 teaspoon sesame oil
Directions
- Stack: In a large soup bowl, pile up, in order: ginger, miso, tofu, spinach and green onion.
- Drizzle with sesame oil.
- Douse with broth.
- Zap: slide bowl into the microwave and zap until hot, 2 minutes. Stir.
- Drizzle with soy sauce.
Notes
- Thoroughly mix together soup to incorporate the miso.
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