Author: Andrea Giang
Savory miso soup cooked with seaweed, tofu, and mushrooms. This mushroom miso soup is simple, delicious and comforting.
- 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
- 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.
Recipe by Ask Anna at https://askannamoseley.com/2020/04/mushroom-miso-soup/
3.5.3251