Asian•healthy
Tofu and Mushroom Miso Soup
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!
- Prep time
- 2 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 6 oz tofu (cubed)
- 4 oz fresh mushrooms (sliced)
- handful of leafy vegetable (chopped)
- 1 egg (whisked)
- 2 tbsp chopped green onion
- 4 cup s water
- 4 tbsp Miso & Easy
- 4 cup dashi or vegetable broth
- 4 tbsp miso paste
Instructions
- 1
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.
- 2
If using Miso & Easy: Stir in the Miso & Easy. Top with green onions and serve immediately.
- 3
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.