Miso soup with tofu & shiitakes
14 oz, (1 package), diced
fresh shiitake mushroom
½ pound(s), stems removed and caps thinly sliced
6 medium, sliced (whites and green parts separated)
½ tsp, freshly peeled and grated or refrigerated ginger paste
¼ cup(s), red or yellow
- 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.
- 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.
- Stir green part of scallions, remaining 1/4 teaspoon ginger, and pepper into soup. Ladle soup evenly into 4 bowls.
- Per serving: 1 1/4 cups