Miso Soup with Tofu & Shiitakes
14 oz, finely chopped
Fresh shiitake mushroom
½ pound(s), stems removed and caps thinly sliced
6 medium, sliced (whites and green parts separated)
½ tsp(s), freshly peeled ginger or refrigerated ginger paste, divided
¼ cup(s), red or yellow
- In a medium saucepan, bring 4 cups water to a boil over high heat. Add the tofu, mushrooms, white scallion parts, and 1⁄4 tsp of the ginger and return to a boil. Reduce heat and simmer until the flavours are blended, about 5 minutes.
- Transfer about 1⁄2 cup of the broth into a medium bowl and whisk in the miso until smooth. Stir the miso mixture into the saucepan and remove from heat.
- Stir the green scallion parts, black pepper, and the remaining 1⁄4 tsp ginger into the soup. Serve hot.
- Per serving: 1 1/4 cups