Miso Soup

(I should note that I don't actually have a recipe for this - I'm just typing what I do - this is my children's' favorite breakfast believe it or not!)

1 1/2 strips of kombu
12 cups water
12 tablespoons red or white organic miso, or a combination of the two
1 block of tofu, firmness of your choice
4 green onions, cut finely
wakame if desired (yummy stuff, this)

First, reconstitute the wakame according to the package directions, and set it aside. I usually break it up while it's dry so I don't have to mess with it once it's wet again.

Heat the water and kombu to boiling, and allow to boil for about 15 minutes or so while you cut up the tofu and the onions. Remove the kombu (I toss it since I don't know anything else to do with it). In a medium sized bowl, combine about 1 cup of the hot water with the miso and mix it well to thin out the miso so it doesn't end up in blobs at the bottom of the soup. Add this back into the soup and mix well. Add the tofu and wakame and heat the soup gently. It doesn't need to boil at this point. When the tofu cubes are heated through, the soup is ready to serve. Ladle into bowls and top with the chopped green onion.

This keeps and reheats well.

Posted to VegList by Hildee

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