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Miso Soup (味噌汁) – With Shiitake Mushrooms and Tofu
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Miso Soup (味噌汁) – With Shiitake Mushrooms and Tofu
Laura Chen
4
30 minutes
10 minutes
75
Japanese
Soup
Miso shiru is eaten in Japan at breakfast as well as dinner. In this miso soup, shiitake mushrooms, silken tofu and wakame steep in dashi, the Japanese basic stock. Stir in the miso paste over low heat just before serving so its aroma is kept.
Ingredients
- 800 ml water
- 2 tsp dashi powder (Japanese stock powder with bonito, amount per package directions)
- 4 tbsp miso paste, white or red
- 200 g silken tofu
- 6 shiitake mushrooms, fresh or dried
- 1 tbsp dried wakame (seaweed for soups)
- 2 scallions, cut into fine rings
Instructions
- Soak dried shiitake in 200 ml warm water for 20 to 30 minutes, until the caps are soft. Clean fresh shiitake only with a brush.
- Squeeze out the soaked mushrooms, cut off the tough stems and slice the caps thinly. Pour the soaking water through a fine sieve and save it.
- Put the wakame in cold water for 5 minutes, until it swells, and drain.
- Bring the water and the mushroom 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 carefully 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 and stir it into the pot.
- Add the wakame and warm the soup for 1 minute, until it steams. Do not let it boil again.
- Ladle the soup into bowls, scatter the scallions over it and serve hot.
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More recipes: Japanese recipes · Asian soups · All Asian recipes