Miso Soup With Shiitake Mushrooms and Tofu

Submitted by tom_says_yum_yum

"Very simple to make, and really flavoursome, ideal winter breakfast or all-purpose soup. Based on a recipe from my asian cookbook, but that was too salty, so I changed it."

 

• Ready In: 15mins
• Ingredients: 5
• Serves: 1

ingredients

• 1⁄2 pint water (with or without a small amount of vegetable stock)
• 2 shiitake mushrooms
• 1 scallion
• 1 tablespoon miso (I use barley miso)
• 1 ounce firm tofu, diced

directions

1. Slice Shiitake mushrooms.
2. Slice up green part of scallion, to garnish later.
3. Bring water (with stock if desired) to boil.
4. Stir in miso paste and mushrooms.
5. Lower heat, simmer for 5 minutes.
6. Pour into serving dish, add tofu, sprinkle scallion on.
7. Serve immediately.

Reviews

[whtbxrmom]

I had leftover vegetable broth, so I used that for 1/3 of the water. I used firm lite silken tofu cut into small cubes. 4 stars from everyone (until DD figured out that was tofu-ha,ha)

 

[Zazen Warrior]

Delicious, I make this regularly however I always add some Wakame to make it extra nutritious.

 

[Larry B.]

Miso is a fermented food and has living cultures within it. (Some will even say miso is a superfood.) Please add your miso to the broth after it has been taken off of the heat. Please enjoy the nutritional probiotic benefits along with its wonderful umami flavor.

 

[Luamellita]

I replaced the water with some homemade dashi stock I'd just made (I put it into everything!), since akamiso needs the extra body.

 

[mauilisa]

Delicious! A great first-time miso experience. I added some nori as well.