Homemade Miso (without the Miso) Soup: (japanese style soup) Serves 2-3
3-4 scallions-the white ends, sliced into thin rings.
3-4 chicken boulion cubes (watch out for those who are on low sodium diets)
4-5 dashes/drops of LOW SODIUM(trust me you will have enough with the boulion cubes!) Soy Sauce.
3-4 cups of water
Bring to a boil, reduce heat, simmer for 10-15 minutes to let the onions cook down a bit and flavor the soup. Pair with a salad and I promise you will feel full and satisfied without that “OMG did I really just eat all that?” feeling 🙂
Also if you wanted you could throw in some tofu or paper thinly sliced mushrooms for extra protien and flavor. Just don’t ask me how to prepare tofu. ‘Miso’ is actually a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces.
*If you want to cut out even more sodium, you can swap out the boulion cubes for low sodium chicken broth. (It will cut down on the flavor a bit, so just add more onion.)