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Miso Soup with Shiitake and Tofu (Miso Shiru)
More recipes: Japanese recipes · Asian soups · All Asian recipes
40 Mintotal
4servings
75kcal
JapaneseCuisine
Miso Soup (Miso Shiru) with Shiitake Mushrooms and Tofu
Laura Chen
4
30 Minuten
10 Minuten
75
Japanese
Soup
In Japan, miso shiru is served at breakfast as well as dinner. In this miso soup, shiitake mushrooms, silken tofu and wakame steep in dashi, the basic Japanese stock. You stir in the miso paste over low heat just before serving so it keeps its aroma.
Ingredients
- 800 ml water
- 2 tsp dashi powder (Japanese instant stock with bonito; follow the package for amounts)
- 4 tbsp miso paste, white or red
- 200 g silken tofu
- 6 shiitake mushrooms, fresh or dried
- 200 ml (scant 1 cup) warm water, for soaking the dried shiitake
- 1 tbsp dried wakame (seaweed for soup)
- 2 scallions (green onions), thinly sliced
Instructions
- Soak dried shiitake in 200 ml warm water for 20 to 30 minutes until the caps are soft. If you use fresh shiitake, just clean them with a brush.
- Squeeze out the soaked mushrooms, cut off the tough stems and slice the caps thinly. Strain the soaking water through a fine sieve and keep it.
- Soak the wakame in cold water for 5 minutes until it swells, then drain.
- Bring the water and the mushroom soaking water to a boil in a pot and stir in the dashi powder. Add the mushrooms and simmer over medium heat for 5 minutes.
- Cut the tofu into 1.5 cm cubes and slide them gently into the broth. Warm for 2 minutes without stirring.
- Turn the heat to the lowest setting. Dissolve the miso paste in a ladle with a little hot broth until smooth, then stir it into the pot.
- Add the wakame and heat the soup for 1 minute until it steams. Don't let it boil again.
- Ladle the soup into bowls, scatter the scallions on top and serve hot.
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More recipes: Japanese recipes · Asian soups · All Asian recipes