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