Miso Soup is a traditional Japanese soup known for its umami-rich flavor derived from miso paste. Here’s a basic recipe to make it at home:

Ingredients:

• 4 cups water
• 4 tablespoons miso paste (white or red, to taste)
• 1 block (about 200g) tofu, cut into small cubes
• 2-3 green onions, thinly sliced
• 1 sheet nori (seaweed), cut into thin strips (optional)
• 1 cup sliced mushrooms (shiitake, button mushrooms, or any of your choice)
• Optional additions: cooked shrimp, sliced cooked chicken, or vegetables like spinach or bok choy

Instructions:

1. Prepare the broth: In a medium pot, bring the water to a gentle simmer over medium heat.
2. Dissolve miso paste: Place the miso paste in a small bowl. Add a ladleful of hot water from the pot to the miso paste and whisk until the miso paste is dissolved and smooth.
3. Combine ingredients: Add the dissolved miso paste back into the pot with the simmering water. Stir well to combine.
4. Add tofu and mushrooms: Add the tofu cubes and sliced mushrooms to the pot. Let them simmer gently for about 5-7 minutes, or until the tofu and mushrooms are heated through and tender.
5. Adjust seasoning: Taste the soup and adjust the flavor by adding more miso paste if desired. Be careful not to boil the soup once the miso paste has been added, as it can reduce its flavor.
6. Add green onions and nori: Just before serving, add the sliced green onions and nori strips (if using). Stir gently to combine.
7. Serve: Ladle the miso soup into bowls and serve hot.

Tips:

• Miso Paste Varieties: White miso (shiro miso) is milder and slightly sweeter, while red miso (aka miso) is deeper and more savory. Choose according to your taste preference.
• Customize: Feel free to add additional ingredients like cooked shrimp, sliced cooked chicken, or vegetables to make it heartier.
• Storage: Miso soup is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat gently on the stove, avoiding boiling.

Enjoy this comforting and nourishing Miso Soup as a starter or light meal!