Oh my god! I forgot to tell you how to make miso soup. It is so easy.
You can get miso pretty much anywhere now, so you need to choose what kind. White miso is milder and sweeter, red miso is sharper. Your call. I like white miso.
You heat as much water as you want soup. Then you dissolve some miso into the water (my dad says never let it actually boil). I scoop a little into a ladle and swish it with water until it’s all dissolved. I estimate about 1/4 cup of miso per 4 cups water or so, but if you’re not sure just do a little at a time until it tastes right. If you want to be really authentic, you can throw in a little dashi, which adds a little more depth to the flavour. You can buy instant dashi at T&T. Just a teaspoonful is enough for a 4 bowl portion.
You can add cubed soft tofu, green onions, sliced vegetables, wakame or whatever. I’ve heard of people putting in bacon, even. Weird. I usually have some dried wakame in the pantry. You should too! Again, hooray for T&T.
That’s it! It’s no mystery, and it’s pretty healthy for you. Now you go!