Tofu and Mushrooms Miso Soup
 
Prep time
Cook time
Total time
 
A variation on the original miso soup (which, by the way is a great soup base in itself), this hearty vegetarian soup is really easy to make with readily available ingredients. I like to keep kale or some seaweed in my pantry, as the kids love it. You need to use relatively firm tofu and depending on how much “stuff” you want in your soup, you can add more or less. Here’s my take on this soup – hearty. I love to eat seaweed and I love tofu, so I really made this soup rich, thick and packed with protein. Optional additions include fresh scallions, scallops or shrimps.
Author:
Recipe type: Soup
Cuisine: Japanese
Serves: 4
Ingredients
  • 10 g of dried kale
  • 100 g of fresh firm tofu, cubed
  • 100 g of fresh mushrooms (shimeji this time)
  • 3 cloves of fresh garlic, diced
  • 2 fresh scallions, diced
  • 2 tbsp of miso paste
  • 8 cup of water
Instructions
  1. Boil your soup water, add in the diced garlic, scallions and kale and boil on medium heat for 5 minutes
  2. Add the rest of the ingredients (tofu, mushroom and miso paste) and boil on medium for 5 minutes while stirring or whisking (to melt/mix the miso paste)
  3. Boil on medium heat for another 5 minutes
  4. Serve and enjoy!
Notes
Any benefits?

This is a great soup base for other additional ingredients
Excellent for children and great source of protein
It’s a super easy soup to make with a good balance of amino acids, and B Vitamins
It is a naturally salty addition (so no salt needed)

Any precautions?

Miso is salty, so use in moderation
Recipe by The Chinese Soup Lady & Chinese Soup Recipes at https://www.thechinesesouplady.com/tofu-and-mushrooms-miso-soup/