Miso Soup With Shiitake Mushrooms and Tofu
"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."
photo by Jenny Sanders
- 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
- Slice Shiitake mushrooms.
- Slice up green part of scallion, to garnish later.
- Bring water (with stock if desired) to boil.
- Stir in miso paste and mushrooms.
- Lower heat, simmer for 5 minutes.
- Pour into serving dish, add tofu, sprinkle scallion on.
- Serve immediately.
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Reviews
-
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) -
Delicious, I make this regularly however I always add some Wakame to make it extra nutritious. -
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. -
I replaced the water with some homemade dashi stock I'd just made (I put it into everything!), since akamiso needs the extra body.
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Delicious! A great first-time miso experience. I added some nori as well.
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Tweaks
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I replaced the water with some homemade dashi stock I'd just made (I put it into everything!), since akamiso needs the extra body.
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So yummy! I actually used nori instead of scallions. I also added a wee bit of soy sauce, about a teaspoon full.
RECIPE SUBMITTED BY
I am a student, and I've only recently begun to enjoy cooking, but I love it now. I am into the healthy stuff, because I run and swim and things, but I'm not perfect (who is). My favourite cookbook so far is my Japanese one. I am also improving using chopsticks! (I am quite proud of this, cos it's very hard).
