Lately, I’ve been craving sushi and miso soup. MMMmmmmm, it’s a great pairing and something I can easily eat everyday of my life! With the recent cold front that came through Dallas, I had more reasons to make one of my favorites soups.
This recipe is easy and DOES NOT require any dashi or bento. Most or all of the ingredients could be found in your local grocery store in the “Asian” food aisle. However, miso will be found in the refrigerated section of the store.
5 ingredients and less than 15 minutes, you can enjoy a nice and hearty bowl of miso soup at home. This soup is quite versatile. Don’t like mushrooms, leave it out. Prefer more greens? Add chopped kale or spinach. I personally do not like green onions, so left them out. I like my soup chunkier, so I added more stuff.
This recipe calls for shitake mushrooms because… well, I love shitake mushrooms. If you’ve never had it, you must try it. It has a meaty texture and somewhat of a smokey taste to it. Surprisingly enough, it also has a lot of health benefits too! Shitake mushrooms are high in vitamin b, is a great source of antioxidant, supports the immune system and better digestive health. This soup is not only comforting, but it’s good for the soul!
The ingredients you will need:
- 4 C Vegetable Stock
- 1 sheet of Roasted Dried Seaweed
- 1 C of Tofu (1/2 of a package)
- I prefer Silken tofu, but firm was the only one I could find that day
- 2 Tbs White Miso Paste or more for taste
- 2 C Shitake Mushrooms – fresh or dried
- I prefer using dried because it gives a stronger mushroom flavor.
Soak the shitake mushrooms in hot water.
Optional: Reserve 1/2 C of mushroom water. Do not use the gritty part of the water at the bottom of the bowl.
Once the mushrooms are hydrated, remove mushrooms from the water and place it on a cutting board. Remove and discard the stems. Set it aside.
Drain and cut the tofu into cubes. Cut it into the size of your liking. Set it aside
Cut the dried seaweed into strips. I found it easier to use scissors. Use as much or as little seaweed as you would like. Set it aside
Mix 2 Tbs of the miso paste with the mushroom water or water. Mix with a whisk until smooth. Almost the consistency of pancake batter.
Now we cook
Place broth and shitake mushrooms in a medium sauce pan. Bring it to a low simmer.
Add dried seaweed and simmer for 2 minutes, then add tofu, and simmer for another minute.
Turn off the heat and remove the soup from the burner.
Add miso to the soup and stir till it’s incorporated into the broth.
*** Miso is fermented, so it has live active cultures of bacteria. Do not return the soup back to the heat. Cooking the miso will destroy all the benefits. ***
Serve hot and ENJOY!!!
If you want to make it a meal, add rice, udon, or even wontons.