Pantry Miso Soup

Miso soup never failed me.  I can always count on it to please a crowd, or just a single man.  And all the ingredients are right there in my pantry!!!  Researches have shown that the Japanese live longer because they consume lots of soy beans in their diet.  Although…the soy beans we purchase in this country are all genetically modified.  Don’t know how healthy that is.  You’ll should check out the movie “Food, Inc.“  Sure did makes a carnivore like me want to turn vegetarian.  Whenever the weather is right, a bowl of hot miso soup can always bring warmth to my heart, especially in this cold and lonely winter.  Autumn and winter are the perfect seasons for all kinds of hearty soups.  Stay tuned!!

Ingredients

Olive oil                                      1 tablespoon

Dried anchovies                         ¼ cup
Miso paste                                  ¾ cup
Seaweed,qumbu,cut,soaked       ½ cup     
Water                                           8 cups
Sugar                                           1 tablespoon
Silken tofu, big chunks                1 piece
Chopped scallion                         2 tablespoon

Directions:

1. Heat up a stock pot, add the olive oil to pot, when the oil is hot, add the anchovies, cook till fragrant, around 3 minutes. 

2. Add the miso to pan and sauté for a couple of minutes, slowly stir in the water, make sure each additional is well melted before adding more water. 
3. Add the soaked seaweed, bring to a boil and continue cooking for 8-10 minutes, add the sugar and stir to melt, then carefully add the chunk tofu, bring to a boil again and cook for an additional 3 minutes, remove from heat. 
4. Serve with chopped scallion sprinkled on top. 

Servings: 4