Miso Soup with Tofu and Mushrooms

  • Currently 4/5
Takes minutes to prepare and can be served anytime.
3 cups dashi stock
2 thinly sliced fresh mushrooms (shiitake or white button)
1 1/2 Tbsp miso paste
1 Tbsp Japanese soy sauce
1 1/2 oz (45 g) silken tofu, cut into cubes
1/2 scallion, thinly sliced on the diagonal
1. Bring the stock to a gentle boil in a saucepan, add the mushrooms and simmer for 3 minutes. Mix together the miso and soy sauce in a small bowl, then add to the hot dashi stock. Add the tofu. Heat the soup and just before it comes to a boil, remove from the heat. Pour the soup into bowls and garnish with the sliced scallions on top.
Other ingredients can be added to make a more substantial soup, such as cooked shrimp, snow pea sprouts, cooked rice noodles, or paper thin slices of fresh ginger.
Cuisine   JapaneseDish   Soup
Cooking Method   BoiledMain Ingredient   Tofu/Soy
Prep Time   less than 15 minutesCooking Time   less than 15 minutes

Kathryn Coil

Member since Jan 2010

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