Part 1/2 of Asian-inspired Comfort Food Night!

I bought a package of miso paste when we went shopping for the dumpling ingredients and have been craving miso soup since…last autumn. So I figured tonight was a perfectly good night to make some soup, even though it’s quite humid and in the higher 80’s outside. We all know my prime temperature is in the mid-80’s, although I could go without the humidity. Always without the humidity.

This soup also allows me to use up the insane amount of Korean seaweed my mother keeps sending me. How much seaweed does she think I could possibly eat?!


Chockful of veggies, minus the shirataki noodles. Those went to the stir-fry.


Roughly breaking the dried seaweed.


Boiling the seaweed.


Adding the miso paste once all the veggies are cooked.


Adding the tofu.


Boiling the udon noodles.


Soup is served!


Seaweed Tofu Miso Soup
  1. 1 cup dried seaweed, roughly broken (about 2 large stalks)
  2. 1 package of firm tofu
  3. 2 cups corn kernals
  4. 1/2 small napa cabbage, chopped
  5. 1 tsp black pepper
  6. 1 tsp ginger, roughly diced
  7. 1/2 tsp cayenne pepper
  8. about 8 cups water
  9. 5 packages of udon noodles (completely optional)
  1. Boil about 5 cups of water in a large pot.
  2. Add the ginger and let sit for about 5 minutes.
  3. Meanwhile, break the stalk of dried seaweed into chunks about 2-3 inches long. It's easier to do it with your hands than a knife.
  4. Add the seaweed to the pot and lower to about med-high heat.
  5. After 5 minutes (or when the seaweed has completely expanded), add the corn and cabbage. Add the other 3 cups of water.
  6. Add the miso paste. Stir well.
  7. Rinse the tofu and cut into 1-inch cubes.
  8. Add the peppers and tofu. Bring to a boil.
  9. In a different pot, cook the udon noodles according to package instructions.
  10. Serve with or without the noodles.
snapshots of satiation