Miso Soup for All Seasons

• From: The Balanced Plate

Ingredients

• 4 cups filtered water

• 1/4 lb soft tofu, cut into 1/2" cubes (optional)

• 2 tsp dried wakame seaweed (optional)

• 4 Tbs red or yellow miso

• 2 green onions, cleaned and sliced finely to the top

Miso broth is liquid nourishment. Simple and satisfying. Any of the many varieties of miso may be used. Darker-colored miso has a deeper and stronger flavor (a fine fall and winter choice); lighter-colored miso is more gentle and sweet (superb for spring and summer). I love to mix and match to meet my mood. Using vegetable, mushroom, or kombu dashi stock instead of water fortifies a simple miso soup with flavor and nutrients. Serving it with pickles and a small bowl of whole grain fits the order for a macrobiotic breakfast or power snack.

Directions

• Place the water in a medium stockpot and bring to a boil. Reduce the heat to medium. Add the tofu and wakame, if desired, and simmer for 2 to 3 minutes, uncovered.
• Pour 1/4 cup of the hot water into a small bowl. Add the miso and stir to dissolve, preferably with a wooden spoon.
• Return the miso mixture to the stockpot and add the green onions. Reduce the heat to low and allow to simmer for 1 more minute. Adjust to taste with a touch more miso or a bit more water, as desired. Serve immediately.