Miso Soup with Shiitake Mushrooms11 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“A delicious Japanese soup with mushrooms and tofu.” - by Claudia
Original recipe yields 4 servings
- Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.
Amount Per Serving (4 total)
- 92 cal
- 2.5 g
- 11.8 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"This was delicious, quick, and healthy. I made it as written except that I added a bit of dried wakame (seaweed) after the mushrooms. Used half a "brick" of tofu...." See more"
"My husband and son both have a fish allergy so this is a great alternative to using dashi stock. We love it!..." See more"
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