If you’re craving savory Japanese flavors, then this Miso Soup with Mushrooms and Tofu will hit the spot! Miso soup, fortified with egg, silky mushrooms, tofu and whatever leafy greens – so good!
Why This Miso Soup With Mushrooms Is So Good
- An easy miso soup that’s filled with goodness.
- Hearty but fresh.
- Adapt with all kinds of greens.
- Great if you’re craving Japanese flavors in a hurry!
Ingredients
- Tofu
- Mushrooms
- Leafy vegetables
- Egg
- Green onion
If using Miso & Easy
- Water
- Miso & Easy
If using miso paste
- Dashi of vegetable broth
- Miso paste
How To Make Miso Soup With Mushrooms And Tofu – Step By Step
- In a sauce pot, bring the broth to a boil. Add in the tofu, mushrooms and the vegetables. While stirring the broth, slowly pour in the whisked egg. Cook for 2 minutes. Remove the pot from the heat.
- If using Miso & Easy: Stir in the Miso & Easy. Top with green onions and serve immediately.
- If using Miso Paste: Ladle about ½ cup of the hot broth into a bowl with the miso paste. Use a fork or whisk to stir and liquify and soften the miso paste. Pour all of the miso paste into the pot and stir gently. Top with green onions and serve immediately.
Miso Soup For Breakfast
As my many house guests can attest to, I am not a breakfast eater (unless I’m hung over, then a 1/2 pound of bacon will be devoured quickly). When Diane and Todd were over, the first thing my boys did right after waking up in the morning was run over to the cottage to wake them up and drag them to the house to make their famous breakfast.
They made homemade pancakes, waffles, french toast and cinnamon sugar knots. Oh, and we went through 10 pounds of bacon too (I’m not joking). You should see my boys’ faces when they woke up on Sunday and realized Uncle Todd and Auntie Diane were gone….(sigh) back to cold cereal and boring eggs.
But the ONE thing I will eat in the morning is 10-minute miso soup. Okay, sometimes I like Ochazuke for breakfast too (but that’s for another post). My body craves savory Japanese flavors in the morning and miso soup, fortified with egg, mushrooms, tofu and whatever leafy greens I have will hit the spot.
What Type Of Miso Is Best?
I’m developing recipes for Miso & Easy, which is a prepared miso paste that’s all ready to go – add hot water and you’ve got instant miso soup. It’s a brand new product.
If you’re using regular miso paste, same recipe, just use vegetable broth or dashi broth in place of water.
What Is Dashi?
Dashi is Japanese soup base that’s made from bonito fish. Instead of using chicken, vegetable or beef broth (in soups and in cooking dishes), Japanese recipes will call for dashi broth instead. You can make it from scratch, with a piece of kombu (dried seaweed) and dried bonito flakes; or use instant dashi powder (which is what I use)
But if you don’t have dashi, just use vegetable broth instead.
Miso Soup With Mushrooms And Tofu And Whatever!
As for the other ingredients, it’s simple. And flexible. Whatever fresh mushrooms you have (below I have Japanese mushrooms), whatever leafy greens you want (spinach, bok choy, napa cabbage) and whatever firmness of tofu you want.
Top Tips For This Miso Soup With Mushrooms
- Use whatever kind of leafy vegetables you like.
- If you can’t get hold of dashi use vegetable broth.
- Top with green onions and serve immediately.
Check Out These Other Delicious Soups
- Malaysian Chicken Noodle Soup with Asian Greens and Chili-Soy Sauce
- Vietnamese Pho Recipe: Beef Noodle Soup
- 15 Minute Udon Noodle Soup with Miso
- Chinese Bird’s Nest Soup Recipe
Have you tried this Miso Soup with Mushrooms and Tofu? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Tofu and Mushroom Miso Soup
Ingredients
- 6 ounces tofu cubed
- 4 ounces fresh mushrooms sliced
- handful of leafy vegetable chopped
- 1 egg whisked
- 2 tablespoons chopped green onion
If using Miso & Easy:
- 4 cup s water
- 4 tablespoons Miso & Easy
If using Miso Paste:
- 4 cups dashi or vegetable broth
- 4 tablespoons miso paste
Instructions
- In a sauce pot, bring the broth to a boil. Add in the tofu, mushrooms and the vegetables. While stirring the broth, slowly pour in the whisked egg. Cook for 2 minutes. Remove the pot from the heat.
- If using Miso & Easy: Stir in the Miso & Easy. Top with green onions and serve immediately.
- If using Miso Paste: Ladle about ½ cup of the hot broth into a bowl with the miso paste. Use a fork or whisk to stir and liquify and soften the miso paste. Pour all of the miso paste into the pot and stir gently. Top with green onions and serve immediately.
