miso soup

This is going to be one the simplest recipes you'll ever find anywhere, so there isn't any reason why you can't make it for lunch, dinner, breakfast ... or even right now!

Makes 4 servings

4 Cups Dashi or water
4 Tbs Miso shiro paste*
 
OPTIONAL CONDIMENTS
 
1/4 lb Tofu, cut into 1/2-inch squares
1 Tbs Wakame (dried seaweed)
1 Tbs Green onion, sliced very thin
2 Shiitake mushrooms, soaked in warm water for 15 minutes, trimmed and sliced
 
*Miso paste is available at many Asian food stores in the US. The 'shiro' refers to the general color of the soup, in this case 'white'. There is also a 'red' variety of miso paste available. There are subtle differences in taste between the two but both are equally delicious and nutricious.

Prepare condiments ahead of time and reserve.

Bring the 4 Cups of dashi or water to a boil in a saucepan. Remove saucepan from heat.

Stir in the miso paste; mix thoroughly.

Divide the soup into four portions, then add to the soup whatever condiments you wish.