And miso is a darn good flavor bomb, people. I would suggest using up any leftover miso paste for salad dressing, fish marinades and udon bowls.

If you’re worried your eaters won’t care for the tofu or bok choy, just remember they are porous foods that take on the flavor of whatever they’re cooked with. Then just throw in the rest of the ingredients - organic firm tofu (I buy Trader Joe’s brand, but get whatever is organic where you shop), dried seaweed, sliced green onions and baby bok choy. Use water, chicken broth or dashi (a Japanese-style fish broth) for the soup base, I typically use water to keep it vegan since we so rarely eat that way. Once the water is simmering, whisk in almost any type of white or yellow miso. Stir in dashi powder, mirin and soy sauce. Pick up some veggie spring rolls or sushi and you’ve succeeded in pulling off one of the easiest (and healthiest) dinners of all time. Bring stock and 1 cup (250ml) water to a simmer in a saucepan over medium heat. Versatile and lightning fast, this is a one-pot meal that can be prepped, cooked and ladled into bowls in 15 minutes or less. Find top-rated miso soup recipes, from vegan and vegetarian options to protein-packed chicken noodle soups. It also checks the box on almost all special diets: It’s low-fat, low-carb, low-sugar and vegan if you buy a variety of miso paste without bonito (fish flakes).

Step 2 Stir together miso and ½ cup Dashi in a bowl until smooth. Pour some warm water in a bowl and soak the wakame for 15 minutes. I sometimes struggle with what to serve for “meatless Monday,” but this one is a surefire hit with my crew. Step 1 Combine wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted. Miso soup: A warm, steamy bowl of liquid umami.

White miso paste soup recipe