Mushroom Miso Soup

Savory miso soup cooked with seaweed, tofu, and mushrooms. This mushroom miso soup is simple, delicious and comforting.

Hi! This is Andrea from Cooking with a Wallflower, and I’m back this month to share with you a brand new recipe perfect for beginners in the kitchen.

It’s been a rough few weeks for all of us. And I know how difficult it is to stay indoors all the time. For me, the best way to keep busy is to get creative in the kitchen. So I’ve been cooking and baking and trying new things in the kitchen, which you might be doing too.

One of my favorite go to soups is this mushroom miso soup. It’s simple to make, delicious, and so comforting. Just a few ingredients and you can quickly put together this miso soup. Especially when you’re craving Japanese miso soup and can’t necessarily go out to get it. I’ll be honest, I’ve been

Generally, when making miso soup, you’ll want to use a seaweed called wakame, which is thicker and like kelp. But if you can’t find it, then regular seaweed would work too.

In a small bowl, soak wakame in water for several minutes to let the wakame rehydrate. Set aside for now.

In a medium sized pot, add dashi and water. Allow the soup to come to a boil. Then add the miso. Stir to dissolve the miso.

Next, add the white mushrooms . Once the mushrooms have softened, add the tofu and wakame and allow it to cook for a few minutes. Lastly, add the enoki mushrooms when almost ready to serve.

Serve the mushroom miso soup warm. Add chopped scallions if desired.

Enjoy!

Andrea

Cooking with a Wallflower

Mushroom Miso Soup

 

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Savory miso soup cooked with seaweed, tofu, and mushrooms. This mushroom miso soup is simple, delicious and comforting.

Author: Andrea Giang

Recipe type: Soup

Serves: 2-3 servings

Ingredients

• 1 packet of dashi
• 3 cups water
• 2½ tablespoons miso paste
• 4 oz tofu, cubed
• ⅛ cup dried wakame
• 1 cup sliced white mushrooms
• ½ cup enoki mushrooms
• Scallions for topping

Instructions

1. In a small bowl, soak wakame in water for several minutes to let the wakame rehydrate. Set aside for now.
2. In a medium sized pot, add dashi and water. Allow the soup to come to a boil. Then add the miso. Stir to dissolve the miso.
3. Next, add the white mushrooms . Once the mushrooms have softened, add the tofu and wakame and allow it to cook for a few minutes. Lastly, add the enoki mushrooms when almost ready to serve.
4. Serve the mushroom miso soup warm. Add chopped scallions if desired.

3.5.3251

 

Here are some more delicious and comforting recipes!

Roasted Vegetable Bacon and Egg Breakfast Casserole

 

Pasta Carbonara with Seared Scallops

 

Honey Chipotle Chicken Grain Bowls

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