Week 25: Miso Soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 bowls

Ingredients:

• 1 stick dried kombu
• 2 Tbsp dried wakame
• 1 bundle green onions
• 3/4 cup Japanese bonito flakes
• 1 package tofu
• 4 cups water
• 7 pieces light miso

 

 

 

Steps:

1. On medium heat, in a large pot, add dried stick of kombu and 4 cups of water. Allow the kombu to soften for about 10-15 minutes. When the kombu has soften, turn off heat and toss out kombu.

 
2. While you have kombu and water on the stove, get a small bowl and add the dried wakame and 4 tablespoon water. Allow wakame to soften.

 

 
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3. Prep green onions and dice tofu into cubes of your desired size.

 

 
4. Back to the large pot, once you toss combo. It is time to stir in bonito flakes. Bring to a boil for 5 minutes and turn off heat and allow the broth to settle in with flavors.

 

 
5. Now add the wakame that is now soften earlier, into the pot with tofu and light miso. Allow to simmer for a few minutes. Top off with with green onions when serving.

 

 

 
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