My dad likes to wake up and pour a cup of boiling water into a mug with a teaspoon of miso. I like mine a little more hearty and my children like it as an after school snack.
Basic Miso Soup– by Aveline Kushi
1 3-inch piece dried wakame
1 Cup thinly sliced onions
1 Quart spring or filtered water
11/4-11/2 Tbsp miso
Chopped scallions, parsley,ginger or watercress for garnish
Rinse the wakame in cold water for 3-5 minutes and slice it into 1/2 inch pieces. Put wakame and onions in a pot and add water. Bring to a boil, lower the heat, and simmer for 10-20 minutes, or until tender. Reduce the heat to very low but not boiling or bubbling. Put the miso in a bowl or suribachi. Add 1/4 cup of the broth from the pot and puree until miso is completely dissolved in the liquid. Add the pureed miso to the soup. Simmer for 3-5 minutes and serve. Garnish with scallions, parsley, ginger or watercress.
Check out spring challenge 2013 for 31 recipes for miso soup!