This delicious soup can be put together quickly for a light weeknight meal. For a heartier take, consider adding a small scoop of brown rice to the bowl with the tofu.
You can use your favorite type of miso paste in this recipe. If you are just beginning, start with white miso.
- White (Shiro): fermented the shortest amount of time, milder and sweeter.
- Yellow (Shinshu): mid-way between white and red in flavor.
- Red (Aka): Fermented the longest with a stronger umami flavor.
Makes 4 servings.
- 1 bunch green onions
- 3 ounces shiitake mushrooms (about 8 shiitakes), stems removed, sliced
- Avocado oil spray
- 6 cups vegetable (or mushroom) broth
- 1 tablespoon tamari sauce
- 1 tablespoon mirin
- 3 tablespoons miso paste
- Salt and pepper to taste
- 3 cups greens (such as chard, spinach, beet greens), torn or cut into bite-sized pieces
- 1 14 oz. pkg of firm tofu
- 3 tablespoons dried wakame seaweed, rehydrated in water and chopped
- Garnishes: sliced green onions, furikake seasoning, white or black sesame seeds
- Slice white and light green parts of the green onions. Slice the green tops separately for garnish.
- Spray a large pot over medium heat. Add the sliced shiitake mushroom tops, cooking for about 8 minutes until softened. Add the light parts of the sliced green onions and stir, heating briefly.
- Add the broth, soy sauce and mirin. Add wakame. Bring to a low boil and then simmer for 10 minutes.
- While the soup is simmering, prepare the tofu. Drain tofu and cut into 1/3 inch cubes. Divide the tofu cubes among 4 bowls.
- Add the miso paste to a small bowl and add about ½ cup broth and whisk until smooth. Set aside.
- Add the greens to the simmering soup, cooking briefly until just wilted. Turn heat off.
- Add the miso mixture off the heat. Do not to boil the miso paste to keep the healthy fermented bacteria alive.
- Taste and adjust seasonings.
- Ladle the hot miso soup over the tofu.
- Sprinkle with scallions and sesame seeds and serve.