Double Mushroom Miso Soup
- 6 cups vegetable broth (I used No-chicken Broth)
- 1/2 cup (.35 ounce) dried sliced shiitake mushrooms
- 1 tablespoon dried shredded wakame (optional, but good)
- 1 cup sliced white mushrooms
- 1/2 carton (about 6 ounces) firm silken tofu, cut into 1/2-inch cubes (I used Mori-nu Lite)
- 2-3 tablespoons white miso
- Bring the vegetable broth to a boil and add the dried mushrooms and seaweed. (If you are using whole dried mushrooms, add them now, let them soften, and remove them and slice before adding back to the pan with the other ingredients.) Simmer until mushrooms are softened, about 10 minutes.
- Add the button mushrooms and silken tofu and simmer until the mushrooms are tender. Ladle out about 1/2 cup of the broth and stir it into 2 tablespoons of the miso. Mix until smooth and add to the pot. Taste, and if more miso is needed, repeat the process with another tablespoon of miso.
- Allow the soup to simmer for about 5 more minutes without boiling and serve.
Preparation time: 5 minute(s) | Cooking time: 15 minute(s)
Number of servings (yield): 6
This makes about 6 large bowls or 8 smaller ones. Based on 6 servings, each bowl provides 38 Calories (kcal); 1g Total Fat; (11% calories from fat); 4g Protein; 6g Carbohydrate; 0mg Cholesterol; 705mg Sodium; 1g Fiber.