Miso Soup

Alexandra Romero
A staple of Japanese cuisine, miso soup is a quick, easy, and flavor-packed dish that will become a family favorite. Prepared with miso paste, shiitake mushrooms, tofu, button mushrooms, kombu seaweed, sesame oil, spinach, and ginger, miso soup is a comforting and healthy food that is also fit for vegan and vegetarian diets.
Reviewed by
5
|
1 comentarios
0
Favorites
Collections
Menu planner
Shopping list
Ingredients
6
Portions
  • 2 liters water
  • 20 grams kombu seaweed, dried
  • 6 shiitake mushrooms, dried
  • 1 cup tofu, cut into medium-sized cubes
  • 2 tablespoons sesame oil
  • 2 green onions, thinly sliced
  • 1 cup button mushrooms, sliced
  • 1 tablespoon ginger, peeled and sliced
  • 1 cup spinach
  • 1 tablespoon miso paste
  • parsley, leaves
Preparation
30 mins
15 mins
Easy
  • In a pot bring water to a boil. Add kombu seaweed and cook for 10 minutes or until softened. Remove from water and set aside. Cook shiitake mushrooms for 5 minutes and remove. Add tofu, cook for 2 minutes, and let sit in the pot with water over low heat.
  • Cut button mushrooms into thin slices and set aside.
  • In a skillet heat sesame oil and fry green onion, button mushrooms, and ginger. Cook for 5 minutes and set aside.
  • For assembling the miso soup: Place one tablespoon of miso paste in a bowl and add hot soup with a bit of tofu. Add green onion, shiitake mushrooms, button mushrooms, and spinach. Garnish miso soup with parsley leaves and ginger round slices.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?