Fast and flexible, this Miso Soup is my go to lunch when I'm working from home. I use what veggies I have on hand although my favorites are baby portabellos and snow peas. This recipe is easily scalable so you can feed yourself or a full crew. I try to keep some firm tofu in the fridge just for this soup but have made it without tofu and still enjoyed.
For each portion:
1/2 teaspoon toasted sesame oil
1/2 to 3/4 cup sliced veggies, (mushrooms and snow peas preferred)
2 to 3 ounces firm tofu, diced
1 1/4 cups water, divided
2 to 3 teaspoons miso paste, red or white
1/2 teaspoon grated ginger root, optional
Chives or green onions for garnish
red pepper flakes, optional
Heat a sauce pan over medium high heat. Pour oil in pan, stir in veggies and cook for a minute. Add tofu and cook another minute or two, stirring occasionally, until the tofu begins to brown a bit. Pour in 1 cup of water, stir to loosen any of the fond on the bottom of the pan and bring to a simmer. Using a micro plainer, grate ginger into the soup. Make a slurry with the remaining water and miso paste. When soup is simmering, turn off heat and stir in the miso slurry. Transfer to bowl and garnish with chives or green onions and red pepper flakes.