I’ve made a few subtle improvements to my miso soup—you live and you learn🤷🏻♀️, hopefully improve👍🏻. I will note my latest method below. What hasn’t changed is that I add @lotusfoods ramen (1) because it makes this a filling meal and (2) it’s a great product. The only ingredients in this version are organic millet and organic brown rice flour. Yep, that’s it! Tip: I buy it in bulk at @costco 😉.
6 cups water or low sodium vegetable broth
4 blocks @lotusfoods ramen
1/2 block organic tofu, cut into small cubes
3-4 tbs organic vegan friendly miso paste (I use Miso Master brand)
3 tbs wakame, soaked in cold water for 10 minutes
3 scallions, green part only, sliced on a diagonal
Coconut aminos, to taste
Chili paste, to taste
Bring water or broth to a boil. Add noodles and tofu and cook for 4 minutes. Turn off heat and add miso using a fine mesh strainer partially submerged in the broth, stirring the miso into the strainer until no clumps remain. Add drained wakam and scallions. Add coconut aminos to taste for additional saltiness. Add chili paste to taste for heat. Enjoy!