Ingredients
Main Ingredients
- 1 tbsp sesame oil
- 1 cup sliced mushrooms (shiitake, cremini, or mixed)
- 1 clove garlic, minced
- 4 cups vegetable broth
- 2 tbsp white miso paste
- ½ cup cubed tofu
- 2 green onions, sliced
- 1 tsp soy sauce
Optional Ingredients
- Seaweed (wakame) or fresh spinach, as desired
Instructions
- Sauté Mushrooms and Garlic: Heat 1 tablespoon of sesame oil in a pot over medium heat. Add 1 cup of sliced mushrooms and 1 minced garlic clove. Sauté for 3 to 4 minutes until the mushrooms soften and the garlic is fragrant.
- Add Vegetable Broth and Simmer: Pour in 4 cups of vegetable broth and bring the mixture to a gentle simmer over medium heat.
- Incorporate Miso Paste: In a small bowl, whisk 2 tablespoons of white miso paste with a small amount of warm broth from the pot until smooth. Stir this miso mixture back into the simmering soup to blend flavors smoothly.
- Add Tofu, Soy Sauce, and Green Onions: Gently add ½ cup of cubed tofu, 1 teaspoon soy sauce, and sliced green onions to the soup. Continue to cook for an additional 2 to 3 minutes, warming the tofu without boiling.
- Serve Warm: Ladle the soup into bowls and garnish with extra green onions if desired. Serve immediately, optionally accompanied by steamed rice or soba noodles for a complete meal.
Notes
- Do not boil the soup after adding miso paste to preserve the delicate flavors and beneficial enzymes.
- For added nutrition and texture, consider adding seaweed such as wakame or fresh spinach towards the end of cooking.
- This soup pairs beautifully with steamed rice or soba noodles to create a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup / Starter
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
