Miso soup with tofu
Miso soup is a traditional Japanese soup that, depending on the version, may contain various additions. The miso soup can include vegetables, tofu, shrimp and fish. Today I have a vegetarian miso soup recipe for you, so you will not find dashi stock or fish in this recipe. The basis of my miso soup is a vegetable broth, to which I added shimeji mushrooms, tofu cheese and miso paste. I cooked it all together for a few minutes, then served it with noodles, eggs and seaweed.
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Ingredients for miso soup with tofu.
- 150 g shimeji mushrooms
- 2 tablespoons of dried seaweed
- 300 g tofu cheese
- 1,5 tablespoon of miso paste
- 2 l vegetable broth
- a bunch of green onion
- 120 g egg noodles
- 3 soft-boiled eggs
- 3/4 teaspoon of salt
How to make miso soup with tofu.
Clean the shimeji mushrooms, divide them into individual pieces and put them in a pot. Add the diced tofu cheese and fry it for 2-3 minutes, then pour the vegetable broth and add salt. Bring everything to a boil, reduce the heat to low and simmer for 15 minutes. After that, add the miso paste and remove the soup from the heat.
Boil the eggs until soft. Depending on the size of the eggs, it may take between 3.5 and 5.5 minutes. After cooking, cool down each egg, peel it and cut it in half.
Cook the noodles according to the instructions on the package. When cooked, pour cold water over them and let them cool down.
Place the seaweed in a small bowl, pour boiling water over it, and set it aside for 5 minutes. Next, drain off the water and let the seaweed cool down.
Serving the miso soup: put some noodles, half an egg and a few seaweed into a bowl. Pour in the hot soup from the pot. Serve the miso soup sprinkled with finely chopped green onions
Good to know when making miso soup with tofu.
After adding the miso paste to your soup, do not boil the soup.
I served the soup with egg noodles. I also recommend that you select this type of noodles, I would not use rice noodle as a supplement for this soup.
Do you like dishes with tofu? If so, try our recipe for Celeriac and tofu tartare.
