Miso and Tofu Soup
Miso and Tofu Soup
Ingredients
- 8 dried shiitake mushrooms, stems removed
- 1/2 cup (125 ml) boiling water
- 1 cup (180 g) semi-firm tofu, diced
- 3 tbsp (45 ml) soy sauce
- 1 tsp fresh ginger, chopped
- 1 garlic clove, finely chopped
- 1 small onion, finely chopped
- 1 tsp (5 ml) sunflower oil
- 4 cups (1 litre) water
- 3 tbsp (45 ml) brown miso
- 3 green onions, finely chopped
- 1 cup (250 ml) cooked rice noodles (optional)
Instructions
- In a bowl, soak the mushrooms in the boiling water for 30 minutes. Drain and thinly slice. Set aside.
- In another bowl, gently toss the tofu with 1 tbsp (15 ml) of the soy sauce. Refrigerate.
- In a pot, sauté the ginger, garlic, onion and shiitake mushrooms in the oil until tender. Season with salt and pepper.
- Add the water, miso and remaining soy sauce. Bring to a boil and stir to dissolve the miso. Add the tofu and green onions. Adjust the seasoning.
- Divide the noodles among four bowls and ladle in the soup. Serve hot.
Miso and Tofu Soup