Miso soup with tofu & shiitakes

3
1
1
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Lunch or dinner in a Japanese restaurant invariably begins with a choice of a green salad topped with carrot-ginger dressing or a bowl of delicately flavored miso soup studded with bits of scallion. Our flavorful miso soup rendition rivals any you've had, and it is made with just seven ingredients. Earthy, fragrant shiitake mushrooms are a classic ingredient in Asian cooking and are extremely versatile. The stems are too tough and woody to eat, so trim them off, but the caps are quite tender. But the eponymous ingredient is miso, a fermented paste usually made from soybeans and grains. Its flavor is intensely salty and savory that mellows once it’s mixed into the soup.

Ingredients

water

4 cup(s)

firm tofu

14 oz, (1 package), diced

fresh shiitake mushroom

½ pound(s), stems removed and caps thinly sliced

uncooked scallion(s)

6 medium, sliced (whites and green parts separated)

ginger root

½ tsp, freshly peeled and grated or refrigerated ginger paste

miso

¼ cup(s), red or yellow

black pepper

¼ tsp

Instructions

  1. Bring water to boil in medium saucepan. Add tofu, mushrooms, white part of scallions, and 1/4 teaspoon of ginger and bring to boil. Reduce heat and simmer until flavors are blended, about 5 minutes.
  2. Ladle about 1/2 cup of liquid into small bowl and whisk in miso until smooth. Stir miso mixture back into saucepan and remove from heat.
  3. Stir green part of scallions, remaining 1/4 teaspoon ginger, and pepper into soup. Ladle soup evenly into 4 bowls.
  4. Per serving: 1 1/4 cups

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