Miso soup with tofu and shiitakes
200 g, stems removed, thinly sliced
6 individual, sliced, white and green parts separated
½ tsp, finely grated
¼ cup(s), (70g)
- Add 1 litre (4 cups) water to a medium saucepan and bring to the boil. Pat tofu with a paper towel to absorb excess moisture. Cut into 2cm cubes. Add tofu, mushrooms, white parts of shallots and half of the ginger, bring to the boil. Reduce heat to low and simmer for 5 minutes.
- Add miso into a small bowl and add 1⁄2 cup of liquid from saucepan, whisk until smooth. Transfer miso mixture back into saucepan, stir until combined, remove from heat.
- Stir through remaining shallots, 1⁄4 tsp black pepper and remaining ginger. Divide soup among 4 bowls. Serve.