Tofu and Mushrooms Miso Soup
Tofu and Mushrooms Miso Soup
Soup Name:
Tofu and Mushrooms Miso Soup
Traditional Chinese Name:
豆腐蘑菇味噌湯 (dòu fu mó gu wèi zēng tāng)
This tea is slightly cooling in nature and sweet to taste. The tofu and kale are both cooling ingredients.
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A variation on the original miso soup (which, by the way is a great soup base in itself), this hearty vegetarian soup is really easy to make with readily available ingredients. I like to keep kale or some seaweed in my pantry, as the kids love it. You need to use relatively firm tofu and depending on how much “stuff” you want in your soup, you can add more or less. Here’s my take on this soup – hearty. I love to eat seaweed and I love tofu, so I really made this soup rich, thick and packed with protein. Optional additions include fresh scallions, scallops or shrimps.
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 6 bowls
- 10 g of dried kale or seaweed
- 100 g of fresh firm tofu, cubed
- 100 g of fresh mushrooms (shimeji this time)
- 3 cloves of fresh garlic, diced
- 2 fresh scallions, diced
- 2 tbsp of miso paste
- 8 cup of water
- This is a great soup base for other additional ingredients.
- Excellent for children and great source of protein
- It’s a super easy soup to make with a good balance of amino acids, and B Vitamins
- It is a naturally salty addition (so no salt needed), but do use the miso paste in moderation
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- Boil your soup water, add in the diced garlic, scallions and kale and boil on medium heat for 5 minutes
- Add the rest of the ingredients (tofu, mushroom and miso paste) and boil on medium for 5 minutes while stirring or whisking (to melt/mix the miso paste)
- Boil on medium heat for another 10 minutes
- Serve and enjoy!