Miso Soup with Mushrooms

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  • 1/4 cup wakame (dried seaweed)
  • 6 cups dashi broth
  • 4 cups Asian mushrooms – shiitake, eryngii, maitake (very thinly sliced) and/or bunashimeji, bunapi, enoki (separated and halved lengthwise if large)
  • 1/2 lb. fried or baked tofu, thinly sliced
  • 1/4 cup white miso paste
  • 1/3 cup very thinly sliced green onion
  • Soy sauce


In heat-proof bowl, cover wakame by about an inch with boiling water. Set aside for 15 minutes, or until tender. Drain well.
Combine wakame with dashi broth, mushrooms and tofu in a soup pot. Bring to a simmer and cook 2-3 minutes (do not boil).
Ladle about 1/2 cup broth into a bowl, add miso paste and whisk to combine. Remove soup from heat and stir miso/broth mixture back into soup, along with green onion. Reheat gently if necessary.
Season to taste with soy sauce and serve immediately.


Recipe from Central Market Mill Creek - Culinary Resource Center
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