Miso Soup with Shiitake Mushrooms

Miso Soup with Shiitake Mushrooms

15 minutes
Easy
4

Miso soup is a traditional Japanese soup that is truly heart warming. Made from fermented steamed soy beans with salt and the fungus aspergillus oryzae, miso has a unique umami taste. This soup is also a great way to use up any older vegetables that need eating. If you are really hungry, add rice noodles for something more substantial!

  1. Bring the vegetable broth to a boil in a saucepan.
  2. Add the mushrooms and seaweed, reduce heat to low, and simmer for 4 minutes.
  3. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more.
  4. Pour the soup into bowls.
  5. Top with the green onions to serve.
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15 minutes
Easy
4

Ingredients

  • 1 litre vegetable broth
  • 120g firm tofu, diced
  • 5 shiitake mushrooms, thinly sliced
  • 2 green onions, trimmed and thinly sliced
  • 1-2 tbsp organic miso paste (white or yellow miso)
  • 1-2 tsp wakame, seaweed, or sliced nori
  • 4 tsp gluten free or regular soy sauce
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