Miso soup is one of those things that I always forget is in my repertoire. I think it’s because I usually make soup as a meal, not as a starter (that’s what salad is for more often than not) and normally, miso soup is not filling enough to be classified as dinner. I thoroughly enjoy miso soup but it makes me sad when I get some at a restaurant and there’s one piece of tofu, maybe a couple of pieces of seaweed, and a shitake mushroom floating around. While the broth is arguably the best part of miso soup, we can do better with the fillings people! In an attempt to have this ridiculously easy, fast meal on rotation more regularly, I decided to make it into more of a substantial meal.