Miso Soup [0000200]

Ingredients:

4 cups water
3 tablespoons miso paste (gluten-free)
1/2 cup cubed tofu
1 sheet nori (dried seaweed), torn into small pieces
2 green onions, sliced
1 cup sliced mushrooms (shiitake or white mushrooms)
1 tablespoon gluten-free soy sauce
1 teaspoon sesame oil
Optional: Sliced seaweed (wakame) for added texture

Instructions:

In a pot, bring the water to a gentle simmer.

Add the sliced mushrooms and cubed tofu to the pot. 

Let them simmer for a few minutes until they soften.

In a small bowl, dilute the miso paste with a little bit of hot water from the pot to create a smooth paste.

Gradually whisk the miso paste into the pot, ensuring it's fully dissolved and incorporated.

Add torn nori pieces to the soup.

Season the soup with gluten-free soy sauce and sesame oil.
Taste the soup and adjust the seasoning if needed.

Just before serving, add sliced green onions and, if desired, sliced seaweed (wakame) for added texture.

Do not let the soup boil after adding miso paste to preserve its flavor.

Miso Soup is a classic Japanese soup known for its umami-rich and comforting flavors. It's often enjoyed as a starter or side dish in Japanese cuisine and can be customized with various ingredients such as tofu, seaweed, and vegetables.