I make miso soup all the time but usually not the same every time. I take four
cups of water, veggie broth or no-chicken broth, add a touch of freshly
cut ginger, some thinly cut mushrooms, sliced green onions and
cook until hot and add a bit of soy or tamari sauce. Take a few tablespoons
of hot broth and mix with 1 or 2 Tbs of miso and add that to the original
mixture. Heat but do not boil. Sometimes that is all I add, and other times I
add vegan noodles, small cubed tofu, or whatever sounds good at the moment. It’s
really hard to mess up on miso soup so give it a shot.
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