Weeknight Miso Soup with herby croutons (optional)

Ingredients

• 6 cups dashi or low-sodium vegetable broth
• 1 cup sliced mushrooms
• 8 oz tofu, cubed
• 2 tbsp dried wakame
• 1/3 cup white miso
• 2 scallions, sliced
• 2 cups bread cubes
• 1 tbsp olive oil
• 1 tbsp chopped herbs

Instructions

1. Bring dashi/broth to a gentle simmer with mushrooms and wakame until tender.
2. Add tofu and warm through without vigorous boiling.
3. Place miso in a bowl and whisk with a ladleful of hot broth until smooth.
4. Reduce heat to low; stir the dissolved miso into the soup. Do not boil aggressively after adding miso.
5. Garnish with scallions and herby croutons and serve hot.

Nutrition

Chef's Notes

Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.

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