Mushroom Miso Soup
A delightfully simple soup made with shiitake mushrooms, tofu, seaweed and green onions in a white miso broth.
Ingredients
- 4 cups veggie broth
- ¼ cup miso paste
- ¼ cup seaweed*, soaked & pressed
- ½ block tofu, cubed
- 2 green onions, sliced
- 6 oz shiitake mushroom, sliced
- 1 tbsp oil
Instructions
- Add the veggie broth, tofu and seaweed to a large pot over medium heat. Bring it to a boil, and then reduce to a simmer.
- Meanwhile, add the oil to a skillet and fry the sliced mushrooms until golden brown.
- Remove 1/2 a cup of broth and place it in a bowl. Whisk the veggie broth with the miso paste until it forms a slurry, and then add it back to the pot, making sure it doesn’t reach a boil.
- Garnish with sliced green onions & serve.
- Enjoy!
Notes
If you want to skip frying the mushrooms, place them in the veggie broth along with the tofu & seaweed, & cook until tender.
Don’t let the broth reach a boil after you add the miso. If it boils, the alcohol created by the fermentation process will evaporate & you’ll lose a lot of flavor.
*Seaweed: I used wakame seaweed, but you can use whatever kind you can get your hands on!