Miso Soup

I have this thing with scallions (green onions). I almost always forget to buy them when I need them. If for some reason I do remember them, well, then they go bad before I get to use them!

The last time I had some scallions in the fridge, my husband suggested I use them, saying " Why don't you chop up those scallions and make them into a soup with like some soy sauce and chicken broth?" Um, yeah.

I just happened to have all of the ingredients for miso soup on hand, so I made it at home for the first time ever! The soup in the picture below is from the second time I made it, and guess what? I forgot the scallions at the store.....

Miso Soup 

1  48 ounce carton chicken broth

½ ounce dried shitake mushrooms

1 cup cubed firm organic tofu (optional)

3 scallions, sliced thin - green and white parts (optional)

2 sheets dried Nori, cut into thin strips (found in the Asian foods section of the supermarket)

3 tablespoons miso paste

Directions:

Bring the chicken broth to a boil in a large pot. Add the shitake mushrooms and reduce heat to a low boil. Boil the mushrooms in the broth for 15 minutes, then remove the mushrooms to a cutting board. When cool enough to handle, chop fine. Return the chopped mushrooms to the pot with the chicken broth, stir in the miso paste, then add the tofu, scallions, and nori. Bring to a simmer, heat through, and serve immediately.