Ingredients
The following ingredients have 4 Servings
- 3 cups water (750 ml)
- 3 tbsp miso*
- 1 tbsp dried wakame
- 5 oz cubed tofu (140 g)**
- 2 handfuls chopped kale (40 g)***
- 1/2 chopped leek
- 1/2 chopped carrot
- 1/2-inch piece of ginger root (about 1cm), chopped
Instruction
- Pour the water into a pot and bring it to a boil.
- Mix some hot water with the miso paste in a bowl. Set aside.
- Place all the ingredients in the pot and cook over medium-high heat for about 5 minutes. You can cook the veggies longer if you want.
- When the soup is ready, remove from the heat, add the miso and water mixture and stir until well combined.
- And our miso soup is ready to serve! You can also add the veggies raw, but I prefer to cook them. Feel free to add rice, noodles, potatoes or any veggies you like.
