It’s DIY Friday! And this week’s DIY is a semi-homemade version – which means part of it is made from scratch, and part of it isn’t. But no worries, it is still wholesome, healthy, and absolutely delicious.
This also comes together in a few minutes, after some minor prep work, most of it which can be done while you do other things (even sleep!).
What is this treat? It’s Miso Soup, one of my favorite appetizers to get when we go out for veggie-sushi. What is Miso Soup? It is a traditonal Japanese soup made from miso paste, broth, tofu, and seaweed. Sound scary? I promise, it is absolutely delcious and a powerhouse in the healthy department. It’s light, delicious, and warming. And this kind is absolutely vegan/vegetarian. I found a boxed/Tetra-Pack with premade miso broth, which was made without preservatives or mystery ingredients. I added a few fresh ingredients and had a huge bowl of soup in no time flat.
DIY Semi-Homemade Miso Soup:
Makes about 2 servings.
1 carton miso soup mix
1 package of tofu, drained, pressed, and re-drained
2 green onions
4 sheets seaweed/nori
Drain and press your tofu block for at least 20 minutes. You can use a tofu press if you have one, or place it between two plates and put something heavy on top to squeeze out the excess moisture. Drain again before slicing. Cut tofu into cubes and marinate in 1/2 cup of miso liquid for another 20 minutes (or more!).
When ready, add all of liquid and tofu in a pot and bring to a light boil. Let boil for a minute and remove from heat. Crumble in seaweed sheets. Slice your green onions into 1/4 inch rings. Scoop your soup into your bowls and sprinkle with green onions. Enjoy!
PS This is a very light meal/snack/app. If you want to make it into a full-blown meal, try adding in rice/ramen noodles.
Have a wonderful weekend!
Peace and Love,
Jessi
