Tofu and Mushroom Miso Soup Recipe

Tofu and Mushroom Miso Soup

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.

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.

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.

Print

Tofu and Mushroom Miso Soup

Servings: 4 Prep Time: 2 minutes Cook Time: 5 minutes
Tofu and Mushroom Miso Soup Recipe

The recipe is flexible - use whatever mushrooms and vegetables you have. The recipe has options for using Miso & Easy product or regular Miso Paste.

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

Directions:

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.

Comments 39

  1. Adeana

    I make this almost every night for dinner. I suggest adding some lime juice and ginger. I usually use whatever is in the ‘fridge, which is usually mushrooms, bak choy, red bell pepper, leek, and bean sprouts. Yum!

  2. Steve

    This looks great, I just wish Miso & Easy was sold somewhere nearby. The website shows the closest place to me is 100 miles away, and I don’t think I’d need the case of 6 from Amazon.

  3. Heidi

    We gave homemade dashi over NY and it was a disaster thanks to me using dried seaweed instead o kombu. Duh! I CRAVE miso and tofu anytime
    of day and this will totes rock the socks off my instant miso packets.

  4. Deanna

    Breakfast is my favorite meal of the day, but I am so lazy about making it. Thank god for microwave poached eggs. Best idea ever.

  5. Alaiyo

    You have wonderful timing! I was just at the market last weekend looking for Dashi and didn’t find it. I found “Miso and Easy” on Amazon.com but I already have miso paste, vegetable broth, and most of the other ingredients you mentioned in your recipe. I’m excited because as soon as I finish posting. I can make the soup. Talk about immediate gratification! Thanks!

  6. Julie Gettys

    Great soup. I had it this morning for breakfast. I took all the extra ingredients and put them in baggies ready to dump into a small pot and fix for breakfast without thinking much. It is a delicious soup, hearty and healthy. Learned of you on my Zite magazine on my iPad. Thanks, Julie

  7. Ann

    How delicious and how COOL that you’re developing recipes for a product! Newest follower here ~ thanks!

  8. Lana

    There is something very comforting in eating miso soup first thing in the morning. I am not a breakfast person, either, but I make breakfast every day for my girls. I wish that miso soup becomes the part of our routine, as I usually have all the ingredients at hand (and if not, there are two Asian supermarkets in the neighborhood! I love living in SoCal!)

  9. Ariane @ Bitchetarian

    I thought I was the only “miso in the morning” person! I am with you – for some reason Japanese food is what I crave in the AM – thanks for making me feel a little more normal.

  10. Diane W

    I’m with you! love this soup. I haven’t make it in a while I will be sure to try your version. Thanks for sharing!

  11. Connie O

    I am so sad! The closest place I can buy Miso & Easy is 50 miles away. Our local Cost Plus World Markets don’t carry it in the big city of Portland apparently.

    Okay so I just need to try this using regular miso. Looks yummy!

  12. Traci

    Miso is absolutely delicious and has been making a comeback for it’s health benefits. While traditional Japanese Miso w/tofu and seaweed is my favorite, I am in love with this variation too!

  13. Cookin' Canuck

    I love the taste of dashi and would happily slurp up this soup any time of day. of course, it was being served at breakfast, I might have to find a way to work some bacon into the mix. Can’t resist the bacon. Ever.

  14. llou

    Please explain all the different types of miso in oriental groceries and which type to choose for miso soup. I like the light beige miso soup most. Is one tablespoon per cup water the right proportion? What are the other types used for?

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  16. Sandle

    I need to make this for my husband. He absolutely loves miso soup and actually orders it for breakfast when he is out of town for business.

  17. Shelly Grubman

    Yum! I’ve been on a miso soup kick for breakfast. I like to soft boil an egg for about 6 minutes. Then, after mixing up the miso paste with hot water, I throw in a handful of spinach into the hot soup along with the egg sliced in half. Finally, I sprinkle a little cayenne pepper on top to give it a little heat. Delicious!

  18. Michelle

    I’d love to make this, but I’m a vegetarian and I don’t eat any meat products, including stock and pastes. I looked up miso paste online and every one I found had fish in it. Any idea where I can find vegetarian miso paste? Thanks!!

  19. AgentLaurel

    I didn’t think miso paste ever had fish in it. I have a container of Cold Mountain white miso in my fridge and it contains only vegetable products.

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