This Japanese soup is simple, delicious, and low-calorie! It tastes just like the homemade miso soup at my favorite Japanese restaurant. This recipe can easily be doubled, halved, or made to any other size.
- Pour the water into a 2-quart pot. Stir in the miso until it's no longer in chunks.
- Bring to a simmer.
- Tear the nori into pieces about 1.5" by 1.5", but don't be concerned if they're bigger or smaller than that. Add to the pot.
- Dice the tofu until you like the size of the pieces. Add to the pot.
- Best enjoyed immediately but keeps well in the fridge.
I was hoping this would be like the Japanese restaurants I've had, but I think it was missing the dashi. I couldn't find any without msg, but I think that is the key ingredient. I tried adding soy sauce but it wasn't the same.
This was alright, but you really need dashi stock for miso soup. I was planning on making some dashi for my miso soup, but I didn't have enough time, and since this recipe didn't need dashi stock, I thought it would be fine... but it really did not taste like real miso soup.
Tastes just like in the restaurant and very calorie-wise! I used way more tofu and also through in a big handful of torn up spinach leaves along with the nori for some extra "green power"!