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!
miso soup, mushroom soup, tofu soup
Author: Jaden Hair
handful of leafy vegetablechopped
2tablespoonschopped green onion
If using Miso & Easy:
4tablespoonsMiso & Easy
If using Miso Paste:
4cupsdashi or vegetable broth
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.
If using Miso & Easy: Stir in the Miso & Easy. Top with green onions and serve immediately.
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.
Tofu and Mushroom Miso Soup
Amount Per Serving
Calories 103Calories from Fat 27
% Daily Value*
Saturated Fat 1g6%
Vitamin A 760IU15%
Vitamin C 2mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tofu and Mushroom Miso Soup - Copyright 2017 Steamy Kitchen, Inc.