This miso soup is a spin on the traditional. With Miso soup not being vegetarian-friendly, I decided to make a few changes to match my diet.
It’s a really simple recipe with a little twist for a little bit more flavor.
Ingredients: Soy Sauce, Fennel Seeds, Water, Roasted Seaweed, hot chili sauce, and Tofu.
I like having a soy sauce base instead of the traditional miso; it creates a salty taste. Initially, I made this dish with fresh seaweed that I picked up from the Korean store near me. In this attempt, I decided to use roasted seaweed as an alternative. This recipe is designed to make one bowl of soup. I started the dish by placing ~1/2 cup of soy sauce in the pan under medium heat. Then I added 1 tsp hot chili sauce and 1-1.5 cups of water. Traditionally miso soup isn’t spicy, but the chili sauce is pretty mild and balances the salty flavor of the soy sauce and seaweed. As the base comes to a simmer, I cube ~1/4-1/5 cup of tofu. I like the cubes to be ~1mm x 1mm in size this way they are a nice size and take in the flavors. Lastly, the roasted seaweed. A sharp knife is a necessity to cut the roasted seaweed! Seaweed was cut coarsely, no bigger than 1cm in length, and sprinkled into the soup. I then brought the soup to a boil, and in 10-15 minutes you are ready to eat a nice soup on a cold day like today.
