Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁)
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Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁)

Normally, Miso soup are just tofu & wakame, but the possibility are endless when it comes to miso soup. You can add your favorite ingredients such as potato, carrot, daikon or clams. As for my personal favorite, I use mushroom because it adds more texture to the soup. Feel free to replace the ingredients with anything you like & make experiment with it.

Claren Stefanie

Ingredients

2 servings
  1. 450 ml dashi stock
  2. 1 pack silken tofu
  3. 1/2 pack enoki mushroom
  4. 1/2 pack shimeji mushroom
  5. Dried wakame
  6. Miso paste (I use the mixture of red & white miso)
  7. Chopped spring onion for topping (optional)

Method

15 mins
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    Cut tofu into small cubes. You might need to boil the tofu beforehand to remove the sour taste and odor.

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    In a saucepan, boil dashi.

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    Once it's boiled, put shimeji & enoki mushroom. Reduce the heat and simmer for a few minutes.

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    Put tofu, simmer for a minute and turn off the heat.

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    Dissolve miso paste using laddle. Be sure to dissolve miso completely. We don't want to have salty miso clumps in our soup, right? :(

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    Adjust the taste by adding more miso if you like your soup to be salty. Never boil the soup once miso is added, because it will make the soup taste bland.

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    In a small serving bowl, put dried wakame and pour the soup over it. Wakame will expand quickly if it gets contact with hot water.

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    Serve it with spring onion on top. Enjoy it with steamed rice or just miso soup alone is OK!

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    Tips : You can re-heat the miso soup if you need to, but don't bring it to boil 😇

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