This quick, light soup is easy to prepare for a quick meal. You can add greens to make it more nutritious and filling. Because it’s so low cal, you can have that extra scoop of ice cream or yogurt parfait!
The recipe below was adapted from Allrecipes.com and calls for dashi, which is a seaweed and fish stock that makes it delicious, but we didn’t have any and made it with plain water. We’ve also made a version using chicken or vegetable stock, and we added shiitake mushrooms.
With the MO Wild Edibles Mushroom Miso, we suggest doubling the miso since the mushrooms mellow out the saltiness and intensity of the miso.
1/2 -1 bag shiitake mushrooms (4-8 oz.), sliced in thin strips
1 bu. pac choi, kale, Swiss chard, spinach, or other cooking greens (optional)
- In a medium saucepan over medium-high heat, combine dashi granules and water (or use stock); bring to a boil. Reduce heat to medium, and whisk in the miso paste.
- Stir in tofu, mushrooms and greens (if using). Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.