MAKES 2–3 SERVINGS
Pantry Essential: TAMARI
When we were shooting this recipe, our incredible photographer, Nicole, read the title and said, “Isn’t all miso soup EASY?” Uh, yeah, maybe she was right. But the reason I used easy in the title is because if you’ve never cooked with miso, it can be intimidating. I promise you it’s not. This soup comes together really quickly and is perfect for a night when you just don’t feel like cooking a big meal.
If you’re allergic to soy (miso is fermented soy), Miso Master makes a soy-free chickpea version.
4 cups water
4–5 shiitake mushrooms, chopped into bite-size pieces
3 tablespoons miso paste (yellow, white, or red)
1 head baby bok choy, trimmed and chopped into bite-size pieces
1 sheet nori (dried seaweed), torn into 1-inch squares
1 green onion, diced
2 teaspoons tamari or coconut aminos
Dash of cayenne
In a medium pot, combine the water and mushrooms and bring them to a boil. Turn the heat to low to stop the boil and add the miso. Stir until the miso dissolves completely. Stir in the bok choy, nori, onion, tamari, and cayenne. Remove the pot from the heat and let it sit for 2 or 3 minutes. Serve.
KITCHEN NOTES: Once you’ve got the hang of how to make this easy miso soup, add your own spin—ginger, chili oil, noodles, or more sea veggies.
