My Miso Soup

1. 1

   In a medium sized pot, bring water to a boil.

2. 2

   Add tofu, green onion, potato or squash to boiling water.

3. 3

   Allow to cook until potatoes are tender.

4. 4

   If you decide to add eggs, drop them into the water before miso base.

5. 5

   On medium to medium low heat, place miso base in the smallest mesh strainer you have.

6. 6

   Push miso through the strainer with a spoon.

7. 7

   ( I don't honestly know the purpose for doing it this way, Mom has made it this way for 40 some years!

8. 8

   I don't change what isn't broken!

9. 9

   ).

10. 10

    Continue to cook on low heat for 10-15 minutes.

11. 11

    Serve with rice.

12. 12

    (For a really complete meal put about 1/4-1/2 cup of cooked Japanese rice in the bottom of your soup bowl and then add soup.

13. 13

    ).

* Per serving · 4 servings · Values may vary.

No additional tips available.