My youngest son has fallen in love with miso soup. So I bought all the ingredients to make it and whipped up a batch last week for lunch.
There are so many things you can add to miso soup: gr onion, spinach, seaweed, buckwheat noodles, tofu chunks, shrimp, carrots…
Here is the ratio of water to paste that I liked for our soup, but you can change it to taste:
4 cups water
3 Tablespoons miso paste
salt, to taste
With this amount of soup you only need to reconstitute about 1/2-1 teaspoon of seaweed. Unless you REALLY like seaweed! ;o)
I also learned that miso is fermented soybeans and has many health benefits. You can read about them HERE.
“As they say in Japan, a bowl of miso a day keeps the doctor away!”