Easy Miso Soup
If I’m being honest, I really hate Miso Soup. It tastes and smells very much like Top Ramen to me – as a kid, I ate so many of the super cheap, easy af, msg bombs that the noodles eventually became disgusting to me.
Payton and Ry share a love for miso soup. Upon learning that it’s an entirely plant based soup, without any tweaks required, I figured I’d make it happen.
A note about soy:
First off, in case you’re unfamiliar, tofu and miso are both made of soy. Monsanto is responsible for the vast majority of soybeans grown in this country. All of the poison they spray, and the “super seeds” they grow their crops from are why there is a distinct link between breast cancer and soy products. Just do yourself a solid and if you’re going to eat soy products, stick to the organic brands.
Easy Miso Soup
The easiest restaurant-quality miso soup you never knew you needed.
- 4 c water
- 3 tbsp miso paste If you're going to choose one food to always buy organic, make it anything made with soy!
- 1 ½ c bok choy, chopped May sub purple cabbage, napa cabbage, or mizuna.
- ¼ c green onion, chopped
- ¼ c firm tofu, cubed (≅1") Again, buy organic!
Heat water to a simmer in a saucepan.
Remove about a ¼ c of hot water from the pan and dissolve the miso paste in it. I use a glass measuring cup for this step.
Add veggies, simmer for about 5 minutes.
Add dissolved miso mixture.
Add tofu cubes, continue to simmer for 3-5 more minutes.
If you’re into it, serve with rice noodles or buckwheat soba noodles – both of which are readily available at any Asian Market and at most grocery stores.