Miso soup or misoshiru a traditional Japanese soup consisting of a dashi stock that is mixed with miso paste. Miso is a fermented paste that’s made by inoculating a mixture of soybeans with a mold called koji. There are many variations to this simple and humble dish. Our recipe includes the addition of mushrooms.
- 4 cups dashi or vegetable broth
- 4 tablespoons miso paste
- 6 ounces soft tofu cubed
- 4 ounces fresh or rehydrated shiitake mushroom sliced
- 2 tablespoons chopped green onion
- In a sauce pot, bring the broth to a boil. Add in the mushrooms to build the umami flavour.
- Cook for 2 minutes. Remove the pot from the heat.
- Ladle about ½ cup of the hot broth into a mixing bowl with the miso paste. Whisk together the miso until the paste has softened.
- Pour all of the miso paste into the pot and stir gently.
- Add your soft tofu and top with green onions.
- Serve immediately.