Miso Soup Recipe

by Beth

Miso Soup

Sore throat? Check. Cough? Check. Snow storm headed into New York tomorrow? Check. If there were ever a night for a big, warm bowl of miso soup, tonight was it.

I thought about ordering delivery. That way I could just curl up and rest without dirtying up the kitchen. Problem is, I was in the mood for miso soup, and I’m not aware of anywhere where miso soup is sold in large quantities and will be delivered a la carte. My friend Liz told me that once when she was sick, she just ordered eight of the small bowls of miso soup from a sushi place. I thought about doing that, but then I remembered I had bought some shiro miso awhile ago, and it was still unopened. That’s when I decided to try a homemade miso soup. Guess what? It was easier than ordering delivery. And faster, too.

• Miso Soup:
• 6 cups water
• 1/3 cup shiro miso
• 2 tablespoons coconut amino (substitute wheat-free tamari if you can’t find it)
• 1 teaspoon ume plum vinegar
• 2 green onions, sliced
• 2 kale leaves (stems removed), sliced
• ~ 1/3 of a block extra firm tofu, diced
• 1 sheet sushi nori, torn into pieces
• 1/2 teaspoon salt, plus more to taste

Directions:

1. In a medium to large soup pot, bring water to a boil. Reduce to a simmer. Whisk in miso, coconut amino and plum vinegar. Add green onion and kale and stir until kale has wilted.

2. Remove from heat and stir in nori and salt. Add more to taste.