Name: Miso Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 tablespoons extra-virgin olive oil; 2 cloves garlic (finely grated; or 2 cubes frozen garlic, such as Gefen Fresh Crushed Garlic); 2 teaspoons finely grated fresh ginger or ⅔ teaspoon dried ginger; 4 tablespoons white miso paste; 2 tablespoons seasoned rice vinegar; 6 cups water; 1 pound firm tofu (drained and diced); 6 scallions (white and light green parts only, thinly sliced)

Miso Soup

Miso soup is a staple in the healthy Japanese diet—it’s commonly eaten for breakfast or lunch, together with seasonal vegetables. Do not bring the soup to a boil once the miso has been added. Leave it at a simmer, or the heat will alter its taste and reduce the health benefits.

Miso Soup

Prep Time 5

Cook Time 10

Total Time 15

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Servings

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic finely grated; or 2 cubes frozen garlic, such as Gefen Fresh Crushed Garlic
2 teaspoons finely grated fresh ginger or ⅔ teaspoon dried ginger
4 tablespoons white miso paste
2 tablespoons seasoned rice vinegar
6 cups water
1 pound firm tofu drained and diced
6 scallions white and light green parts only, thinly sliced

Instructions

Heat evoo in a medium pot over medium heat. Add garlic and ginger, and sauté 2 minutes, until fragrant.
Add miso paste, vinegar, and water. Whisk until combined. Bring to a simmer, and reduce to low to keep warm.
Add tofu, and heat 5 minutes until just warm.
Divide into 4 small bowls. Garnish with scallions.
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