Miso Soup by me

Ingredients

  • Hikari White Miso paste
  • daikon
  • green onions
  • bok choy
  • veggie broth
  • tofu
  • seaweed
  • bean sprouts

Instructions

  1. boil enough water to cover all the veggies

  2. add daikon, green onions, bok choy. Cook for 25 minutes or so until soft.

  3. add miso by the spoonful and stir well after each. I use approx. 1 spoonful per cup of broth but its really to taste. Sip a little broth between spoonfuls until its tastes good.

  4. add veggie broth base to taste. I use approx. 1/4 tsp. per cup of broth. Taste after adding but be careful with this one as too much veggie broth will ruin the flavor.

  5. add tofu chunks when broth is flavored to your tastes. cook another 5 minutes.

  6. add seaweed and bean sprouts and cook a minute or so until seaweed is soft. voila!


  7. This is a rough recipe and very liberal. THE MOST IMPORTANT THING, and the reason I posted it at all, is to introduce people to Hikari White Miso paste. DO NOT USE "More than Miso" or some other crappy brand, Ive tried so many and this is the absolute best. The miso I had in Japan was red and white paste mixed, but this tastes pretty darn close. Its at like, every asian foods store in South FL but here is a picture of it online:

  8. http://www.hikarimiso.com/products/miso/liquid.html#white
  9. NEW LINK THAT WORKS: https://hikarimiso.com/products/shinshu-shiro-miso/

  10. (its third from the top, under shinshu miso (no msg))

  11. I'm going to dig some more and i'll be sure to post if i find somewhere to buy it online.

https://hikarimiso.com/products/shinshu-shiro-miso/