Japan · Soup

Miso Soup

In traditional Japanese cuisine, miso soup is served for breakfast every day, and often served with meals as well.

Suits: Pescatarian. Allergens named in the ingredients: Crustaceans, Soy, Sesame. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

½ tsp sesame oil
3 cups water
2 tbsp miso
2 green onions (optional), finely minced
½ cake tofu (optional), cut into ½-inch cubes
2–3 fresh mushrooms (optional), thinly sliced
5–6 shrimp (optional), cubed or shredded
Some pieces of seaweed (optional)

Method

Heat oil in a small pot.
Add green onion. Cook for a few minutes while stirring frequently.
Add 2 ½ cups of water. Bring to a boil.
Dissolve miso in remaining ½ cup of water and add to pot.
Lower heat and add mushrooms, seaweed, and tofu, if desired.