Lemony Miso Soup

• 4 cups (1 L) water
• 12 ounces (350 g) soft, medium, or firm tofu, cut into 1/2-inch (1.2-cm) cubes (about 1/2 cups)
• 2 green onions, thinly sliced (about 1/2 cup)
• 4-5 tablespoons white miso, depending on saltiness
• 1/2 cup chopped fresh cilantro leaves
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon ground cayenne (optional)
• 4 cups (1 L) water
• 1-2 pieces wakame seaweed (cover with hot water, soak 10 minutes or until soft, and cut into 1-inch 2.5-cm pieces) 1/2 pound (250 g) firm tofu (cut into 1/2-inch 1.2-cm cubes)
• 2 thinly sliced green onions
• 3 tablespoons white or dark miso

1. Put water in a medium saucepan over high heat and bring to boil.
2. Stir in tofu and green onions.
3. Reduce heat to low and cook, uncovered, 3 minutes.
4. Put miso in a small strainer, lower into soup, and push paste through strainer with a spoon until it dissolves.
5. Turn off heat.
6. Miso should not be boiled or overcooked because too much heat destroys its enzymatic properties.
7. Stir in cilantro and lemon juice.
8. Serve immediately.
9. For Japanese Miso Soup:
10. Follow method described for Lemony Miso Soup, adding wakame at the end.

water, green onions, white miso, cilantro, lemon juice, ground cayenne, water, water, green onions, white

Taken from www.cookstr.com/recipes/lemony-miso-soup (may not work)