Miso soup is like the vegetarian equivalent of chicken noodle – it’s great when you’re sick because it’s hot, thin, high in protein and other nutritional goodies, and of course delectable.
Start out by mixing up a batch of broth – you can skip this step because the miso will also contribute to the taste of the base, but I prefer the extra flavor (and I think I would die if I went a day without consuming any Better than Bouillon).
Chop up some firm tofu!
Add the tofu, and some dried wakame seaweed – be conservative with the seaweed! That stuff expands to many times its original size when reconstituted in liquid! Bring to a boil and cook for a few minutes:
Then, take it off the heat, and spoon out a big heaping spoonful or two of miso paste and dissolve it in the broth. Stir like crazy! It’s easy to lose a chunk of undissolved miso in there and only find it when it turns up in your leftovers the next day. You can also reduce the incidence of this by squishing the hunks of miso paste between two spoons a few times before introducing them to the soup. After you’ve dissolved the miso, bring it back to a boil, but only just; remove it from the heat and serve. If left unattended, miso soup will settle with all the miso at the bottom. Just stir it up again and it’ll be fine.