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Homemade Miso Soup With Mushrooms And Tofu photo

Miso Soup With Mushrooms And Tofu

A comforting, quick miso soup with tofu, mushrooms, leafy greens, and scallions.
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 6 ounce firm tofu cubed
  • 4 ounce fresh mushrooms sliced
  • handful leafy vegetables chopped (e.g., spinach or bok choy)
  • 1 egg whisked
  • 2 tablespoon green onion chopped
  • 4 cup water
  • 4 tablespoon Miso & Easy
  • 4 cup dashi or vegetable broth
  • 4 tablespoon miso paste

Equipment

  • saucepot
  • Ladle
  • Measuring cups and spoons
  • bowl and fork (for dissolving miso)

Method
 

  1. In a saucepot, bring the dashi or vegetable broth (plus water if using) to a gentle boil over medium heat.
  2. Add the cubed tofu, sliced mushrooms, and chopped leafy vegetables to the boiling broth; simmer briefly until the mushrooms and greens are tender, about 1–2 minutes.
  3. Slowly pour the whisked egg into the simmering soup while stirring gently to create thin ribbons; cook for about 1–2 minutes.
  4. Remove the pot from the heat.
  5. If using Miso & Easy: stir the Miso & Easy into the pot until incorporated, then top with chopped green onions and serve immediately.
  6. If using miso paste: ladle about 1/2 cup of the hot broth into a bowl, whisk in the miso paste until smooth, then pour the mixture back into the pot and stir gently. Top with chopped green onions and serve immediately.

Notes

  • Use soft or firm tofu based on preference.
  • Adjust miso amount to taste.
  • Do not boil after adding miso to preserve flavor.
  • Slice mushrooms uniformly for even cooking.