Miso Soup

This is a very simple miso soup - one that you can make when you move into a new apartment and have shit-all in the pantry. Somehow, I had some sushi seaweed, some tofu, and some buckwheat soba noodles. We’ve been so busy unpacking and setting up house, we haven’t gone to the market for much more than beer and Corn Pops. Thank fucking god the box from the CSA comes tomorrow. Our apartment is in unpacking upheaval with no chairs and a landside of shredded paper and cardboard, but a good friend showed up anyways with a tub of miso paste and I knew we had the makings of a decent meal. Plus, it’s super fast and easy. 

 
Impromptu Miso Soup

6 tablespoons white miso paste
6 cups water
1 cup dried seaweed, cut into ½” pieces
2 cups cubes extra firm tofu (you can use silken if you want. I didn’t)
½ package of buckwheat soba noodles
1 cup chopped green onions

Cook noodles and drain them to use later. In medium stockpot, boil water and whisk in the miso paste until incorporated. Turn heat down to medium, and add seaweed, tofu, and onions. Cook for about ten minutes, until seaweed is soft, stir in cooked noodles and viola! Easy-peasy miso soup.