By Irene Hayton
This soup is very quick and easy to make. The amounts of miso, tofu, green onion, and ginger can be adjusted according to taste. Wakame seaweed can be found in the dried form in health food stores and some grocery stores. It contains calcium, B vitamins, and minerals, and it adds a nice flavor to this soup. Wakame expands quite a bit, so cut it into very small pieces. Firm tofu can be substituted for soft or silken tofu.
- 4 inch (10 cm) piece of wakame seaweed
- 4 cups (1 l) water
- ¼ cup (60 ml) miso
- ½ cup (125 ml) finely cubed silken or soft tofu (optional)
- 2 green onions, sliced
- ½ teaspoon (2 ml) finely minced or grated fresh ginger (optional)
Cut the seaweed into small pieces using scissors. In a medium saucepan, combine the seaweed and water. Bring to a boil, and then reduce the heat to low. Remove ½ cup (125 ml) of the water from the saucepan and combine with the miso in a small bowl; mix with a fork until the miso is dissolved. Pour the miso mixture back into the saucepan and add the tofu, green onion, and ginger, if using. Simmer for a few minutes until heated through, but do not boil. Makes 4 servings.
Variation: Miso Vegetable Soup
When the water comes to a boil, add ½ cup (125 ml) EACH of sliced snow peas, and finely sliced bok choy and carrots. Reduce the heat to medium, and simmer for about 5 minutes or until the vegetables are just tender. Add the remaining ingredients, as described above.
