Miso Soup

For my second post from Japan, I decided to go with Miso Soup. I've always enjoyed Miso Soup when dining at Sushi restaurants in The States. I love it's subtle taste and the different textures from the seaweed and tofu. It is very healthy and hubby even says he thinks it has "healing powers". Not so sure about that, but when I looked it up on Wikipedia, it did say that some researchers believe it it can reduce the risks of breast cancer. 

It was fun shopping for the ingredients for the soup and guessing as to what things were. I was proud that for my first time I found all the correct items. I think I went a little overboard on the seaweed, mushrooms and tofu, so next time I will scale it back a little. This recipe makes 4 one cup servings.

Miso Soup 
From my Japanese Food Explorers Guide, given to us at our orientation :)
Printable Version
Ingredients
6 ounces tofu
2 1/2 tablespoons Miso (fermented soy bean paste)
3 cups Katsuo dashi (fish soup stock)
1 green onion
1/2 cup small mushroom or seaweed (I went with 1/2 cup of each and it was too much)

Directions
Cut tofu into 1/2 inch cubes. 

Chop green onions. Heat soup stock in a sauce pan. I did this by heating 4 cups of water and adding in the Katsuo dashi (fish stock). Bring to a boil. Add green onion. Mix miso into soup stock. Add tofu cubes, seaweed, and mushrooms and bring to a boil. 

Remove from heat and serve in small bowls.