Miso soup is so easy to make and it’s absolutely delicious. I love the salty miso and seaweed with the neutral, creamy tofu. I threw this together for lunch one day and there are so many different add-ins you can use. Why not try crab meat instead of tofu? Or use some soba noodles to make it a bit heartier. Try using different kinds of miso for slightly different flavour combinations, as well!

Miso Soup

• 7 cups of water
• several strands of seaweed- (I used dried wakame and I cut it into pieces with scissors. Keep in mind that seaweed expands ALOT!)
• 1 tbsp of mirin
• 2 tbsp tamari
• tofu, medium dice (about 1/2″ cubes, use however much you like- I used about half a block I had in the fridge)
• 1/2 cup miso (I used a brown rice miso called genmai- it was what I had on hand.)
• 5 scallions, minced (reserve some for garnish)
• 2 tsp sesame seeds

Heat the water to a simmer. Add the seaweed, the mirin, and the soy sauce. Cover and remove from the heat- allow to soak for 5-10 minutes. Reheat to a simmer and add the tofu. Simmer for 5 minutes. Whisk in the miso and scallions. Heat up but don’t boil. Boiling will remove some of the nutrients from the miso. Sprinkle plenty of sesame seeds over top of each portion of soup, and top with extra scallion as a garnish. Enjoy!

If it is too salty, add more mirin. If it is too sweet, add more miso!

On another note, I wasn’t going to post these, as there is nothing healthy about them, but my boyfriend made me promise I would. I made a batch of sugar cookies and decorated them as little footballs for a Grey Cup party my boyfriend’s family was having. The Grey Cup is pretty much the Superbowl, but for the Canadian Football League. It was a really exciting game (and normally I reaaally don’t enjoy watching football) and the cookies were a big hit!!

Lastly, I think instead of having a Cookbook of the Month for December, I will focus on family recipes for Christmas! Hopefully making them healthier in the process.