Miso Soup

Miso Soup



Nothing is better on a cold winter day than a warm bowl of soup! Miso soup is one of my favorites, but it often has fish flakes, bonito, when ordering it eating out.  Here, I am bringing take out home with this easy, comforting and delicious recipe.


Handful of dried wakame, dried seaweed
Large handful of dried shiitake mushrooms
4 cups of mushroom broth
2 cups of water
4 Tablespoons of miso paste
1/2 package of firm tofu
1/2 package of enokitake mushrooms, long, thin white mushrooms
2 scallions

Rehydrate the seaweed by soaking in cold water for 5 minutes
Soak the shiitakes in a separate bowl of warm water for 20 minutes
Bring the veggie stock and water to a boil
Trim the scallions and slice, add the white part to the water and broth, save the green part for later
Add the miso paste and stir to dissolve
When the seaweed is soft, drain and chop into large pieces, add to the pot
When the mushrooms are soft, drain and slice lengthwise, add to the pot
Pull apart the enokitake mushrooms and you guessed it, add to the pot
Drain and pat dry the tofu with a paper towel or cloth
Cut into 1 inch cubes and add to the pot
Continue to cook for another 5 minutes
Pour into bowls, top with sliced green scallions and enjoy.

Want more soup recipes? Check out my Soups and Apps page:)

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