When I make miso soup I usually make it in big batches – all of my friends and family join me for a bowl (or two) – so the portions below are a little larger than I would usually give for a recipe. But after you make it and taste it, I think you will find that a bigger batch is right up your alley!
This recipe is quick and easy and worth every minute you put into making it! Remember – cook with positive thoughts, love, good energy and the best of intentions and your body will benefit from it J
(makes about 12 servings)
1 pack buckwheat or soba noodles (optional)
7 shiitake mushrooms, sliced
2 cups finely chopped wakame
1 onion, thinly sliced
3 carrots cut into matchsticks
1 gallon dashi soup stock (or water)
3 tablespoons white miso (or to taste)
1 block firm tofu, cubed
1 tablespoon ginger juice from fresh ginger
1/2 cup chopped scallions (on bias)
Cook buckwheat noodles separately and run under cold water to stop the cooking process.
Prepare the mushrooms, wakame, onion and carrots and place them in a soup pot with 1 gallon of water. Bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes.
Place the miso in a small bowl and add 1 cup of the broth from the vegetables. Stir the miso and the broth until the mixture is a smooth paste. Add the miso and tofu to the pot.
Great the ginger, squeeze the ginger pulp with the palm of your hand to extract juice (discard pulp). Add the juice to the pot. Stir and simmer for 5 minutes.
Put a handful of noodles in a bowl and pour the soup over them (the soup will heat the noodles). Serve garnished with scallions.