Miso Soup with Tofu and Mushrooms

• 4 cups vegetable broth
• 1/2 cup diced shiitake mushrooms
• 1/2 cup diced cremini mushrooms
• 1 cup cubed silken tofu
• 2 green onions, thinly sliced
• 2 tablespoons miso paste
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil

Steps

1. 1 In a medium pot, bring the vegetable broth to a gentle simmer over medium heat.
2. 2 Add the shiitake and cremini mushrooms, and cook for 5 minutes.
3. 3 Stir in the cubed tofu and cook for another 3 minutes.
4. 4 In a small bowl, whisk the miso paste with a splash of broth until smooth, then add it back to the pot.
5. 5 Stir in the grated ginger and sesame oil.
6. 6 Simmer for an additional 2 minutes, ensuring not to boil after adding miso.
7. 7 Remove from heat and sprinkle with sliced green onions.
8. 8 Serve hot and enjoy your comforting miso soup!

Nutrition

Tips

• Adjust the amount of miso paste to taste if you prefer a saltier or milder soup.
• For extra flavor, add a splash of soy sauce or a dash of toasted sesame seeds on top.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Pair with steamed rice and a side of edamame for a complete meal.
• Serve alongside sushi or spring rolls for a light dinner.

FAQ