Miso Soup With Shiitake Mushrooms and Tofu Recipe #104573
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.
15 min | 5 min prep
SERVES 1
- 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
- Slice Shiitake mushrooms.
- Slice up green part of scallion, to garnish later.
- Bring water (with stock if desired) to boil.
- Stir in miso paste and mushrooms.
- Lower heat, simmer for 5 minutes.
- Pour into serving dish, add tofu, sprinkle scallion on.
- Serve immediately.
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5 stars