As tasty as those packaged miso soups may be, I prefer to make my own from scratch. It's not difficult or time consuming, and unlike eating a packaged soup on the go, when I make mine at home I have the freedom to add all sorts of extras like tofu, seaweed, and scallions! Today, however, I chose to make a Collard Green Miso soup.
The World's Healthiest Foods website.
Collard Green Miso Soup
makes 6 bowls
(My boss, Eric, advised me to add the miso at the end of the process, instead of cooking it in the soup. Supposedly this preserves the taste. So that is what I did, and with good results)
1/2 bunch Collard Greens, rolled and cut into 2 inch ribbons (about 5 cups)
2 Scallions, white part separated and sliced, tops sliced for garnish
1 clove Garlic, minced
5 cups of water + 1 cup very hot water
1/2 block extra firm Tofu (1 cup), cut into small squares
2 tsp Dried Chili, crushed or Chili Pepper Flakes
1/2 tbsp Ginger, grated
3-4 tbsp Miso Paste (more or less to taste)
1 tsp Soy Sauce (optional)
Toasted sesame oil
In a large pot bring 2 cups of water to a boil, then add collard greens, garlic, and white part of scallions. Reduce heat to medium-low, stir and cover. Allow the greens to cook until tender, about 8-10 minutes. Add tofu, chili pepper, grated ginger, and three cups of water.
In a small bowl add 3-4 tablespoons of miso paste to 1 cup of very hot water, and stir until it has dissolved and clouded the water.
Add the miso water to the pot, and turn heat down as low as possible. Add more miso or soy sauce to the soup if necessary.
Serve hot, topped with a few sliced scallions and a couple drops of toasted sesame oil.