Lemony Miso Soup
- 4 cups (1 L) water
- 12 ounces (350 g) soft, medium, or firm tofu, cut into ½-inch (1.2-cm) cubes (about ½ cups)
- 2 green onions, thinly sliced (about ½ cup)
- 4-5 tablespoons white miso, depending on saltiness
- ½ 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) ½ pound (250 g) firm tofu (cut into ½-inch [1.2-cm] cubes)
- 2 thinly sliced green onions
- 3 tablespoons white or dark miso
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cilantro, fresh leaves (1/2 cup)
- Green onion (4)
- Wakame seaweed (1 pieces)
- Condiments
Miso, white or dark (3 tablespoons)- White miso (4 tablespoons)
- Cooking & Baking
- Cayenne, ground (1/8 teaspoon)
- Drinks
- Lemon juice, fresh (2 tablespoons)
- Water (8 cups)
- Refrigerated
- 12 ounces (350 g) soft, medium, or firm tofu, soft medium, or firm (1/2 cut into inch)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published February 22, 2012 (1 year ago).
156 people saved this recipe.
