Mesa Miso
SoupMakes Two Servings
You'll Need: Cheese Cloth

On a chilly afternoon, nothing is better than our warm, light, and savory miso soup. Not traditionally thought of as a campsite dish, Solo Stove makes it possible to make miso soup quickly mid-hike. Why settle for anything less?

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Ingredients

Water
20oz
Dried Kombu
1 Piece
Bonito
3tbsp
Miso
2tbsp
Tofu
3oz
Dried Wakame
1tsp
Scallions
2

Directions

  1. Add kombu to the pot with cold water.
  2. Fire up the solo stove and put the pot on.
  3. Cut up tofu into cubes and slice scallions.
  4. When water starts to steam, remove from the heat and add bonito flakes.
  5. Cover and let it sit for 5 minutes.
  6. Strain through a cheese cloth.
  7. Put back on a low heat.
  8. Add miso into a bowl, whisk in broth to break up the clumps.
  9. Add miso mixture to the rest of the broth along with tofu, scallions, and wakame.
  10. Serve and enjoy!
 
 
 

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