Lemony Miso Soup

Name: Lemony Miso Soup
Ingredients: 4 cups (1 L) water; 12 ounces (350 g) soft, medium, or firm tofu, cut into 1/2-inch (1.2-cm) cubes (about 1/2 cups); 2 green onions, thinly sliced (about 1/2 cup); 4-5 tablespoons white miso, depending on saltiness; 1/2 cup chopped fresh cilantro leaves; 2 tablespoons fresh lemon juice; 1/8 teaspoon ground cayenne (optional); 4 cups (1 L) water; 1-2 pieces wakame seaweed (cover with hot water, soak 10 minutes or until soft, and cut into 1-inch [2.5-cm] pieces) 1/2 pound (250 g) firm tofu (cut into 1/2-inch [1.2-cm] cubes); 2 thinly sliced green onions; 3 tablespoons white or dark miso

11 ingredients

10 steps

Ingredients

4 cups (1 L) water
12 ounces (350 g) soft, medium, or firm tofu, cut into 1/2-inch (1.2-cm) cubes (about 1/2 cups)
2 green onions, thinly sliced (about 1/2 cup)
4-5 tablespoons white miso, depending on saltiness
1/2 cup chopped fresh cilantro leaves
2 tablespoons fresh lemon juice
1/8 teaspoon ground cayenne (optional)
4 cups (1 L) water
1-2 pieces wakame seaweed (cover with hot water, soak 10 minutes or until soft, and cut into 1-inch [2.5-cm] pieces) 1/2 pound (250 g) firm tofu (cut into 1/2-inch [1.2-cm] cubes)
2 thinly sliced green onions
3 tablespoons white or dark miso

Directions

1

Put water in a medium saucepan over high heat and bring to boil.
2

Stir in tofu and green onions.
3

Reduce heat to low and cook, uncovered, 3 minutes.
4

Put miso in a small strainer, lower into soup, and push paste through strainer with a spoon until it dissolves.
5

Turn off heat.
6

Miso should not be boiled or overcooked because too much heat destroys its enzymatic properties.
7

Stir in cilantro and lemon juice.
8

Serve immediately.
9

For Japanese Miso Soup:
10

Follow method described for Lemony Miso Soup, adding wakame at the end.