Miso Soup

This protein-packed soup will warm you up on a cold winter's day!

Miso is a healthy soybean paste that tastes delicious in soup. Tofu, also made from soybeans, gives the soup lots of calcium and helps fill you up. Miso soup is a traditional Japanese favorite that's often served at breakfast, but it's great any time of day!


	Total Time: 20 minutes
	Serves: 4
	Level: 2

THINGS YOU'LL NEED:

INGREDIENTS
(Use organic ingredients whenever possible)

•	Measuring cups
•	Knife
•	Saucepan
•	Small strainer
•	Ladle
•	Chopsticks or spoon

•	4 cups water
•	1 piece konbu (kelp), about 5" long*
•	1 cup bonito (dried fish flakes)*
•	5 tablespoons miso*
•	1/2 package tofu, cut into 1/2" cubes
•	2 scallions, cut into thin slices
•	Soy sauce (optional)
*	Note: Konbu, bonito, and miso can be found in most health food, Asian, and gourmet grocery stores.

Let's Make It!
	Adult: In the saucepan over medium-high heat, place the water and konbu. Heat for 8-10 minutes, until the water starts to bubble (do not allow to boil). Remove the konbu and discard.
	Adult: Add the bonito to the saucepan and bring to a boil, then turn off the heat. Kid: Use the strainer to remove and discard the bonito.
	Kid: Above the broth, place the miso in the ladle, add a bit of broth, and stir with chopsticks (or a spoon) until the miso becomes smooth. Add to the saucepan and stir. Then taste the soup, and add a splash of soy sauce if you would like the soup a bit richer.
	Adult: Over high heat, add the tofu and heat until amost boiling (do not allow to boil), then turn off the heat.
	Kid: Ladle the soup into bowls and top with scallions.

Tip: Personalize your miso soup by adding your favorite ingredients. Some traditional Japanese "extras" include seaweed, daikon radish, fried bean curd, and egg