Asparagus Miso Soup

• 4-5 heaping TBLS Fresh White Miso Paste

• 4 cups water

• 1 Extra Firm Bean Curd (cut in squares)

• ¼ cup mini shell pasta (optional)

• ½ cup asparagus (cleaned and chopped)

• 1 green onion (green and white chopped)

• 1 tsp chopped fresh cilantro (for garnish, optional)

• 1 tsp sesame oil (not toasted)

Directions

Step 1.

In a medium sauce pan, add water and bring to a boil. Add pasta and cook per package directions. Add asparagus and cook for 1-2 minutes until fork tender. Turn off heat and add miso paste tasting broth after 4 TBLS and adding additional TBLS if needed, stirring until dissolved and starting to bloom in water. Cover pot to keep warm.

Step 2.

In a small nonstick skillet over high heat, add 1 tsp sesame oil and bean curd, sauté until oil is absorbed and curd is starting to brown slightly, about 2 minutes. Turn off heat and add curd to soup.

To prepare bowls, ladle soup into a small bowl and top with green onion and cilantro. Serve warm.