Miso Soup

•½ package tofu of any type (silken is better)

•2 tbsp miso paste*

•4 cups water

•¼ cup corn kernels

•¼ cup green beans, cut into ¼” pieces

•1 tbsp cilantro leaves

In a saucepan over medium‐high heat, bring the water and miso paste to a boil. Add corn, tofu, and green beans, (or any vegetables you like) and cook for 5 minutes. Garnish with cilantro leaves (or seedweed).

*** Miso paste varies in its taste. Some may be very salty and some may be sweet. If your miso paste is very salty, use less than 2 tbsp. Miso, known as bean paste, is a staple in Japanese cooking. This soup is actually served with rice, salad, and other items every morning in Japan (when I was young!)

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