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Photo of Miso Soup with Tofu & Shiitakes by WW

Miso Soup with Tofu & Shiitakes

1
Point(s)
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
A great miso soup is more than the sum of its parts. In this version, six simple ingredients play off one another to super-flavorful effect. Customize with the miso of your choice—yellow tends to be mild and earthy, while red offers a deeper umami hit. Feel free to toss in extras like baby spinach, cooked soba noodles, or steamed shrimp for an even heartier bowl.

Ingredients

Firm tofu

14 oz, (1 package), finely chopped

Fresh shiitake mushroom

½ pound(s), stems trimmed, 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, divided

Miso

¼ cup(s), red or yellow

Black pepper

¼ tsp

Instructions

  1. In a medium saucepan, bring 4 cups water to a boil over high heat. Add the tofu, mushrooms, white scallion parts, and ¼ tsp of the ginger and return to a boil. Reduce heat and simmer until the flavors are blended, about 5 minutes.
  2. Transfer about ½ 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.
  3. Stir the green scallion parts, black pepper, and the remaining ¼ tsp ginger into the soup. Serve hot.
  4. Per serving: 1¼ cups

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