Recipe: Miso Soup

I have this recipe for miso soup…

And it’s okay…

But, sometimes, I fall into the trap of “If the recipe says it, it must be right.”

That recipe dictated that you must whisk some miso with water, add green onions, some tofu and nori and, bam! Delicious soup?…

Adam is sick, so I decided to revamp my soup to try and come up with something a little better.

New and Improved Miso Soup:

  • 3 green onions, sliced
  • 3 garlic cloves, finely minced
  • salt and pepper
  • 8 mushrooms, very thinly sliced
  • 2 TBS sesame oil
  • tea tamari
  • juice and zest of one lemon
  • 3 cups of water
  • 1/2 cup miso paste
  • 1/2 block of tofu, cut into small bite-sized pieces

Saute green onions, garlic and mushrooms in sesame oil, tamari, salt and pepper and lemon zest.

Add water in one cup increments.

After first cup, add miso and whisk together.

Mixture will thicken slowly.

Meanwhile, cut tofu and prepare marinade

Tofu Marinade:

  • 3 TBS sriracha
  • TBS grated ginger
  • TBS grated garlic
  • 1/3 cup peanut butter
  • zest and juice of one lemon
  • salt and pepper
  • dusting of black sesame seeds

Screen Shot 2014-02-12 at 9.36.38 PM

Combine sriracha, ginger, garlic, peanut butter, lemon, salt and pepper in the food processor, scraping sides and adding water to create a thick, but pliable consistency.

Douse tofu in marinade and cover with sesame seeds.

Screen Shot 2014-02-12 at 9.37.26 PM

Screen Shot 2014-02-12 at 9.37.35 PM



Bake at 400 30 minutes, until marinade is thick and bubbling.

Ladle soup into bowls and add tofu mixture in the center.

Top with fresh green onions and enjoy.


Screen Shot 2014-02-12 at 9.37.45 PM



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