Instant Miso Soup Cubes (ready to drink in 30 seconds)

With the convenience of grab-and-go instant miso soup cubes, you can enjoy a warm and nourishing bowl of miso soup anytime, anywhere. This recipe takes only a few minutes to prepare and yields perfectly portioned cubes that can be stored in the freezer until you're ready to enjoy them.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line an ice cube tray with plastic food wrap, gently push the plastic wrap into each compartment of the ice cube tray, making sure that it conforms to the shape of the tray. If one piece of plastic wrap is not sufficient to cover the entire tray, overlap it with another piece until the entire surface of the tray is fully covered.

Step 2

Add miso soup paste, chopped green onions, Hon Dashi, and wakame (dried seaweed) to a large mixing bowl, gently stir with a spoon until all the ingredients are well mixed.

Step 3

Evenly distribute the miso mixture into 8 compartments of an ice cube tray,

Step 4

To enhance the flavor and texture of the instant miso soup cubes, you may choose to add thinly sliced carrots or daikon, corn, natto, small cubes of firm tofu, or sesame seeds. However, when experimenting with different ingredient combinations, it's important to ensure that the ingredients are safe for raw consumption and can be frozen. (For instance, avoid using raw meat or leafy vegetables, as they cannot be eaten raw or frozen, respectively.)

Step 5

Use a pair of scissors to cut the plastic food wrap around each miso soup cube. And wrap each miso soup cube individually with plastic food wrap.

Step 6

Storage: Store the miso soup cubes in the ice cube tray and keep them in the freezer. They can remain fresh for up to one month.

Step 7

How to enjoy: When you're ready to consume a cube, simply remove it from the freezer, take off the plastic food wrap, and put it in a small bowl. Add 1¼ cups of boiling water to the bowl, stir with a spoon until the miso soup cube is fully dissolved, and enjoy it hot.

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