Most recipes for homemade miso soup require you to first to make dashi, a fish stock with ingredients like dried kelp and bonito flakes that aren’t always easy to find at your local Whole Foods. Enter this reduced-fuss take on miso soup, a recipe inspired by my 88-year-old baachan (Japanese grandma), that won’t require a trip to a Japanese market. Bonus: Potatoes help make this soup more of a meal than something you’d sip before sushi. Serves 6 6 dried shiitake mushrooms 2 lg potatoes, cubed 1 c vegetable stock 4 c water 1 yellow onion, finely chopped 1 carrot, thinly sliced on the bias 1 block firm organic tofu, cubed 2 Tbsp dried wakame (smaller seaweed leaves) 3 Tbsp organic miso paste 2 Tbsp chopped green onion for garnish
- Soak the dried mushrooms in warm water for 10 minutes. Drain and reserve the liquid. 2. Add the potatoes to 4 cups of water in a large pot and bring to a boil. MORE: Chicken Meatball Soup with Kale
- Once potatoes are almost fork-tender, reduce heat to a low simmer. Add the stock, yellow onion, carrot, firm tofu, and wakame. Add miso paste and mash into soup until thoroughly dissolved.4. Serve garnished with the green onion NUTRITION (per serving) 200 cal, 10 g pro, 32 g carb, 4 g fiber, 3 g sugars, 3.5 g fat, 0 g sat fat, 390 mg sodium
