February 15, 2011: Miso Soup with Tofu and Shiitake Mushrooms

February 15, 2011

Here’s a tasty, easy, and healthy miso soup recipe. There are probably hundreds of variations of miso soup. Here’s mine:

Miso Soup with Tofu and Shiitake Mushrooms:

  • 5 Dried Shiitake Mushrooms
  • 5 Fresh Shiitake Mushrooms (sliced thin)
  • 3.5 Oz. (1/4 block) Firm Tofu (cubed)
  • 1/2C. Chopped Kale
  • 2 Scallions (slice thin white and pale green parts)
  • 4 Tblsp. Miso Paste (I used “shiro” or “white” miso)
  • 4C. Veggie Broth (or Dashi)

Soak the dried shiitake in 1C. H2O for about 1/2 hour. Slice thin and add back to H2O for another 1/2 hour. Put these mushrooms+H2O in small pan and bring to a boil. Reduce until you have 1/2C. of shiitake broth and remove the mushrooms. Add stock, kale, fresh mushrooms, and tofu and bring to boil. Reduce heat, take 1C. stock and mix miso in a seperate bowl and then add back to stock [DO NOT BOIL MISO] Top with scallion slices. Add a little shoyu (soy sauce.) Enjoy!

This recipe will serve two.


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