4 Ingredient Miso Soup
(Super Easy Too)
This was my first time making miso soup and I’m so surprised how easy it was. Definitely a keeper. The whole thing takes about 20 minutes from start-to-eat unless you want to add some dried mushrooms (they need to soak in water about 30 minutes first). I couldn’t find some of the ingredients locally so I shopped on Amazon for them. I used this awesome tool called an EZ Tofu Press EZ Tofu Press to remove all of the excess water from the tofu before starting the recipe too.
A few reasons why to remove water from tofu with EZ Tofu Press:
- Less water means the tofu can absorb more seasoning or marinade and have more flavor.
- Tofu has better texture.
- Easier to cut, especially when dicing it.
- Tofu crumbles less and holds its shape better.
Mushrooms are not required, but I love mushrooms so added them to the soup. I purchased Shitake Dried Black Mushrooms for this recipe. Before cooking I soaked them in warm water for 1/2 hour then cut off the stem on them and sliced them. If you are not a mushroom fan just don’t include them in the recipe.
Ingredient links on Amazon:
Green onions were from my garden and tofu was from the grocery store.