Recipes

Ingredients:

For the soup (base from Well Seasoned):

• 1 Tbsp white miso paste
• ½ tsp Hondashi powder
• 1 ½ cups water
• Dried seaweed
• ½ block soft tofu, cut into cubes (optional)
• 1 stalk green onion, thinly sliced

For the crouton twist:

• 2 Julie’s Peanut Butter Sandwich biscuit
• ½ tsp neutral oil or butter for pan-frying

Directions:

1. Make the broth.
   Place water in a large pot, then bring to a boil. Add hondashi powder, crumbled seaweed, and cubed tofu. Simmer for about 5 minutes.
2. Add the miso paste.
   Turn off the heat, then place a few tablespoons of miso paste in a fine mesh sieve, then lower into the soup. Use a spatula or whisk to help dissolve the miso into the water.
3. Make the Biscuit Croutons.
   Crumble the biscuit into bite-sized croutons. In a small nonstick pan, heat a drop of neutral oil and lightly toast the pieces on all sides until golden
4. Garnish & Serve.
   Pour the miso soup into a bowl. Top with toasted peanut butter biscuit croutons and sliced green onions.