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Nutrition Facts
Serving Size 1 (302g) Recipe makes 1 servings
Calories 78
Calories from Fat 20		(25%)
Amount Per Serving		%DV
	Total Fat 2.3g	3%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 626mg		26%
Potassium 228mg		6%
Total Carbohydrate 11.4g		3%
	Dietary Fiber 2.4g	9%
	Sugars 3.1g
Protein 5.2g		10%
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Miso Soup With Shiitake Mushrooms and Tofu

Recipe #104573 | 15 min | 5 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: tom_says_yum_yum
Nov 22, 2004

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.

SERVES 1 (change servings and units)

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

1
Slice Shiitake mushrooms.
2
Slice up green part of scallion, to garnish later.
3
Bring water (with stock if desired) to boil.
4
Stir in miso paste and mushrooms.
5
Lower heat, simmer for 5 minutes.
6
Pour into serving dish, add tofu, sprinkle scallion on.
7
Serve immediately.

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Featured Reviews for This Recipe

From: Jaudon

On Feb 11, 2009

Love love LOVE this soup! It was my first time making miso soup from 'scratch' and it was excellent! I added some pepper flakes, to spice it up, and ate it with edamame and rice. Thanks for the great recipe!

0 people found this review helpful

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From: Kevinf

On May 19, 2008

I too added some wakame and a dash of soy. I wondered about the missing dashi, however without this, the mushroom flavor was able to shine! Nice soup.

0 people found this review helpful

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From: Ami in D-land

On Aug 6, 2006

I never made miso soup before, and this was easy. It was a hit at our sushi dinner party. You forgot to mention what to do with the tofu. I put it in with the mushrooms and miso paste and let it boil. I will definitely make this again.

3 people found this review helpful

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From: Jenny Sanders

On Jan 1, 2005

Quick, sinmple and very nice! I used dried shiitake, so I dropped them into the boiling water measured for the soup, then turned it off and let them soak for a few minutes, then proceded with the recipe as written. I also couldn't resist adding a couple "slices" of carrot.