Mushroom Miso Soup With Tofu Recipe
A comforting and nourishing Mushroom Miso Soup with Tofu that features a delicate dashi broth infused with miso, a medley of shiitake, enoki, and shimeji mushrooms, tender tofu cubes, and rehydrated wakame seaweed, finished with fresh green onions for a vibrant touch. This traditional Japanese-inspired soup is easy to prepare, light yet hearty, and perfect for a warming meal any time of the year.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Broth and Seasonings
- 4 cups water
- 1 teaspoon instant dashi granules (or homemade dashi stock)
- 3 tablespoons miso paste, adjusted to taste
Mushrooms
- 6 shiitake mushrooms, thinly sliced (stems removed)
- 1 small bunch enoki mushrooms, ends trimmed
- 1 small bunch shimeji mushrooms, base trimmed and separated into clusters
Other Ingredients
- 1 block (about 300 grams) tofu, cubed
- 1 tablespoon dried wakame seaweed, rehydrated
- 2 stalks green onions, finely chopped
Instructions
- Prepare the Dashi Stock: Bring 4 cups of water to a gentle boil in a medium pot. Stir in 1 teaspoon of instant dashi granules or add homemade dashi stock for a more authentic flavor. Let it simmer gently for a few minutes to develop the broth’s base.
- Clean and Prep the Mushrooms: While the dashi simmers, prepare the mushrooms by thinly slicing the shiitake mushrooms, removing their tough stems. Trim the base of the enoki mushrooms and separate them gently. Also, trim the base of the shimeji mushrooms and pull them apart into small clusters. Set aside for later use.
- Rehydrate the Wakame: Place 1 tablespoon of dried wakame in a bowl of cold water and allow it to soak for about 5 minutes until it expands. Drain thoroughly and set aside.
- Dissolve the Miso Paste: Reduce the heat to a gentle simmer before adding the miso paste. Place the miso paste into a small fine-mesh strainer and dip it into the hot dashi broth. Use a spoon or chopsticks to stir and dissolve the miso thoroughly into the broth, preventing lumps and ensuring even distribution.
- Add Mushrooms and Tofu: Gently add the prepared shiitake, enoki, and shimeji mushrooms into the simmering miso broth. Cook for 3 to 5 minutes until the mushrooms become tender. Add the cubed tofu and rehydrated wakame during the last 2 minutes to warm through without breaking the tofu.
- Garnish and Serve: Once the mushrooms are tender and the flavors meld together, ladle the soup into serving bowls. Garnish generously with finely chopped green onions and serve immediately while hot to enjoy the full depth of flavors.
Notes
- Adjust the amount of miso paste to suit your preferred saltiness and flavor intensity.
- Use homemade dashi stock if possible for a richer, more authentic taste.
- Handle the tofu gently to avoid breaking it up in the soup.
- Wakame can be substituted or omitted based on availability and preference.
- For a vegan version, ensure dashi stock is made without fish ingredients.
Keywords: mushroom miso soup, tofu miso soup, Japanese soup, vegetarian miso soup, shiitake mushroom soup, healthy Japanese recipe
Find it online: https://epicrecipebox.com/mushroom-miso-soup-with-tofu-recipe/