Soup for Supper

I find Miso Soup prepared with noodles to be a satisfying dinner option. Not too heavy; yet filling. The noodle options are various, but I do prefer the brown rice vermicelli noodles here - and of course a great option to lay off the gluten. To prepare the noodles, just put as many as you like (I usually use half a package for the recipe) in a shallow dish and cover with boiling water from the kettle. Let soak for just a few minutes until the noodle strands separate then rinse in cold water (if you care to reheat the noodles you can either run hot water over them or add them into the soup pot when the soup is ready to warm them through). Any leftover noodles can be stored, covered, in the fridge.

Miso Soup
6 cups of water
12 ounces of tofu, cut into a 1/2-inch dice (I typically use the Silken tofu, which is very soft, but feel free to use firm or extra firm tofu if you prefer)
3 carrots, thinly sliced diagonally
A few "glugs" of Tamari
Wakame or Kombu seaweed, about a 3-inch strip (Just take some scissors and cut the strip into small bits)
Miso Paste (I prefer the dark, genmai miso - but use your favourite)
A couple of green onions, sliced diagonally

In a pot, bring the water to a boil; add the tofu, carrots, tamari, and wakame and lower heat to a simmer. Simmer for about 10 minutes.

Put a tablespoon of miso paste in the bottom of your soup bowl and add a little soup broth and stir to dissolve, then ladle in the soup, top with the noodles and scatter some sliced green onions on top.

The reason I put the miso paste in the soup bowl and not the soup pot is so any leftover soup can be kept in the fridge, and reheated when needed (adding the miso in the soup bowl again). You would destroy all of the nutritional properties of the miso by heating it if you had put it in the soup pot.