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.
4 teaspoons dashi granules (Bonito Soup Stock).
8 cups water.
6 Tablespoons Miso Paste (soybean paste).
1 package (14 oz) firm tofu (with water removed and then diced).
2 green onions, sliced.
Use medium sauce pan.
Combine dashi granules and water.
Bring to boil.
Reduce heat to medium and add miso paste stirring it into the broth.
Stir in tofu.
Add green onion.
Simmer gently for 2-3 minutes, stirring occasionally.
If you want to use mushrooms you can add in when you add in the green onion.
Ingredient links on Amazon:
Green onions were from my garden and tofu was from the grocery store.
Tofu in the EZ Tofu Press, with the excess water being squeezed out. The block is about 1/2 the size in thickness after removing the water.
Miso Soup after the tofu and green onions were added.
Miso Soup Ready To EatUp Close… It Was As Delicious As It Looks.
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