Prep time: 15 min
Servings: 2
Reading time: 1 minute
Some days, all we want is something warm, light, and that doesn’t take any effort in the kitchen, right?
One of those days, I saw a girl on Instagram making this simple missoshiro and decided to try it too.
I must admit I was surprised: it was ready really quickly, no mess, and had a super tasty flavor.
The best part? Easy, fast, and healthy—perfect for those with allergies or trying to eat more balanced meals.
This is one of those recipes that anyone can make with no problem.
Shall we?
Ingredients:
• 500 ml of water
• 1 and ½ tablespoons of miso
• 100g of tofu
• 70g of rice noodles
• 4 leaves of Chinese cabbage
• 1 chopped green onion
Preparation method:
- Heat the water until it boils.
- Lower the heat and add the miso, stirring well until it dissolves.
- Add the diced tofu.
- Add the washed Chinese cabbage, cut into medium strips.
- Add the rice noodles.
- Let it simmer for 5 minutes before turning off the heat.
- Finish the soup by sprinkling the chopped green onion on top and serve!
Additional information
This recipe is great for those moments when we want something tasty without complicating things.
Now, if you want to give it a twist, you can add a bit of dried seaweed or even sliced mushrooms.
If you like exploring new seasonings, it’s worth keeping miso in the fridge.
This soup, even though it’s simple, has a homemade feel that brings comfort.
Give it a try! Then let me know what you think!
See also:
