Gluten Free, Lunch, Main Course, Soups
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Miso Soup with Shiitake Mushroom and Tofu

miso soup with tofu and shiitake mushroom recipe

I shall call this week ‘my soup week’, I just think it is appropriate to eat soup in this kind of ghastly weather. Any type of soup will give me comfort, therefore I couldn’t help to create another recipe – miso soup with shiitake mushroom and tofu.

Miso is one of the healthiest foods you can eat as it contains multi-vitamins, beneficial bacteria and enzymes. It is used most famously in soup but it is also delicious in salad dressing, as a marinade for fish and meat. Miso soup is ridiculously easy to make and once you master the soup base, you can add anything you like in it, be it seafood, vegetable, rice and noodles etc. the possibility is unlimited.

Just a couple of notes: For the dashi stock, I found a very good recipe here (including a vegetarian version), you can make a big batch and freeze the rest for later use. I sometimes use instant dashi powder (MSG Free) if I need a quick fix, you can buy them in Asian store.

There are a few different types of miso: white miso, red miso and a mixture of white and red. I usually use white miso as it has a milder flavour.

Dissolve the miso paste in barely simmering broth at the end of cooking to avoid killing all beneficial bacteria and enzymes.

 

Ingredients: 

Serves 4

  • 1 medium carrot, diced
  • 2 small (or 1 big) celery ribs, remove tough strings and diced
  • 1 small onion, finely chopped
  • 1 litre dashi stock
  • 2 tbsp. miso paste (more to taste)
  • 300g tofu (firm or soft), diced
  • 2 large handful of fresh shiitake mushroom (or any other type of mushroom if prefer), sliced
  • 2 soft boiled eggs, shelled
  • Vegetable oil

Heat a tablespoon of vegetable oil in a medium saucepan; add onion, celery and carrot and fry on medium heat until the vegetable start to soften.

Pour in dashi stock, and then simmer for about 5 minutes.

Add the tofu and mushroom and cook for about a minute. Turn the heat down to low (just barely simmering), add miso paste in a ladle and then submerge the ladle in the soup, use a spoon to help dissolve the miso paste. Once the miso paste is dissolved, mixed well. Have a taste, add more miso paste as desired.

Ladle the soup in warm bowl, halve the eggs and serve each half per person. Served warm.

Enjoy and have a great weekend!

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