Miso is to Japanese cooking what olive oil is to Mediterranean cooking. It appears everywhere, a universal seasoning. Miso is highly nutritious and comes in a wide range of flavors and colors. Miso Soup is quick and easy to prepare and a perfect complement to any fresh seasonal ingredient. Here I’ve used white miso, which is traditional, but you could also use red, which has a deeper, saltier flavor. I also sometimes blend the two. See the Soy Foods lesson for more recipes using miso and for more information about buying and draining tofu.
In a small bowl, soften the miso by stirring in about
Add the mushrooms and tofu and simmer gently until the mushrooms are just tender. Again, be careful not to boil the soup. Add the onions or watercress, ladle into warm bowls, and serve. Place a drop or two of hot pepper sesame oil in each bowl, if desired.
If you like with hot pepper sesame oil
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