If you are looking for a comfort food recipe that happens to be good for you, look no further. This miso soup is packed with good nutrition from mushrooms, miso, seaweeds and tofu. It is extremely easy to prepare and it is relatively low in calories, so you may have enough room for a small dessert, like these healthified cookies. The soup is gluten, dairy and egg free and works great for those with food allergies. The leftovers can be packed in a thermos for lunch the next day or served for a simple after-school snack.
Wakame miso soup
- 6 cups of water
- 6-8 small white mushrooms, cut in small pieces
- 3 tablespoons wakame
- 6oz tofu, cut into 1/2 inch cubes
- 3-4 tablespoons red miso
- a handful of instant rice vermicelli noodles (about 2 dry oz)
- 2 tablespoons scallions, sliced diagonally
Bring water to a simmer and add the mushrooms. Cook for 5 minutes.
Place the noodles in a bowl, cover with boiling water and let stand for 3 minutes. Rinse thoroughly in cold water and drain.
Soak wakame in cold water for 10 minutes, rinse and add to the pan together with the tofu. Cook for 2 minutes.
Add the scallions and noodles and remove from heat.
Dissolve the miso in some of the broth.
Add the miso to the soup and stir thoroughly. Enjoy!