Miso Soup

Servings: 3

Preparation: 5 minutes

Cooking time: 5-10 minutes

Ingredients

• Dried seaweed: Amount depending on preference
• Miso paste: 3 tbsp
• Water: 4 cups
• Mushrooms: Any kind and amount depends on preference
• Scallions: 1 stem. Thinly slice white part and put in soup. Green part to garnish later
• Medium-firm tofu: Amount and size depends on preference

Making the soup

1. Boil 4 cups of  water in a kettle then pour in a medium size pot or boil from pot on high until it boils. I find the kettle is faster
2. Break the seaweed into small bits as it will expand once in water. I used 1 tbsp amount of dried seaweed. 
3. Slice mushrooms and put into the pot with the water. I used 2 white mushrooms. 
4. Add the white part of the scallion and tofu into the soup. I used about 60g of tofu.
5. Once soup boils, scoop the water into a small bowl and mix it with the miso paste until fully dissolves then pour into the pot. Stir well. For a salty taste, use 3.5-4tbsp of paste.

Once soup is hot, you are done! Garnish with scallion greens and ground pepper. This soup can be simplified with just tofu. Other ingredients are optional.