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–+ servings
savory mushroom miso broth

Mushroom Miso Soup

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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Soup
Cuisine Japanese
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Ladle
  • 1 Knife
  • 1 Cutting board
  • 1 Whisk

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 cup shiitake mushrooms sliced
  • 1 cup enoki mushrooms trimmed
  • 4 cups water
  • 3 tablespoons white miso paste
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 block silken tofu cubed
  • 2 green onions sliced
  • 1 tablespoon sesame oil
  • 1 sheet nori cut into strips
  • 1 tablespoon sesame seeds for garnish

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat.
  • Add the shiitake and enoki mushrooms to the pot and sauté for 5 minutes until softened.
  • Pour in the water and bring it to a gentle boil.
  • In a small bowl, whisk together the miso paste, soy sauce, and rice vinegar.
  • Reduce the heat to low and add the miso mixture to the soup, stirring well to dissolve.
  • Gently stir in the cubed tofu and let it heat through for 2 minutes.
  • Add the green onions and sesame oil to the soup and stir to combine.
  • Remove the pot from heat and let the soup rest for 5 minutes.
  • Ladle the soup into bowls and garnish with nori strips and sesame seeds before serving.

Notes

To preserve the beneficial enzymes in miso, avoid boiling the soup after adding miso paste. Adjust the flavor by adding more soy sauce or miso according to your taste preference. For a richer taste, consider adding a dash of dashi stock to the soup.
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