MISO SOUP

Miso Soup

4 cups water

2 sheets seaweed paper (AKA sushi wrappers)

1 cup medium-firm tofu

3-4 tbsp miso paste (AKA soybean paste)

1/4 cup chopped green onion

Mix the seaweed paper with the water in a pot and bring to a light boil. Lightly boil for 5-10 minutes (not long). The seaweed paper will dissolve. Pour the water through a fine strainer (or a coffee filter) to remove the seaweed. YOU WILL KEEP THE BROTH, NOT THE SEAWEED so strain into another similar sized pot. Throw away the filter and the seaweed. Put back on the stove on low heat. Do not allow to reboil.

Cut the tofu into 1/2 inch cubes as best as possible.

Chop the green onion.

About miso paste:

The seaweed paper is easy to find in the asian food section of your local grocery store. The miso paste is a little tougher. This is the only one I was able to find. The english is written very small on the back on the nutrition label. It says "Soybean paste-light".

Mix the miso paste with a small amount of the broth in a small bowl. Allow to dissolve. Re-add to the pot. Do not boil. Boiling the mixture will change the flavor of the paste. Keep on low low heat.

Add the tofu. Cook for 5 more minutes stirring occasionally.

Add the green onions.

Dish and serve and enjoy!