I was craving sushi over the weekend. But I’m really working on my budget and dining out is one of my biggest expense. So I settled for the next best thing: miso soup. I always have miso soup and a seaweed salad before my sushi. I just recently got hooked on the seaweed salad, but I’ve been a miso soup lover for a while.
I’d never made miso soup before, but it’s super easy. Miso comes in a little tub and is thick paste. It’s made of soybeans with a few other seasonings and is very salty. I found it in the refrigerated section by the tempeh and tofu at Whole Foods.
Easy Shiitake Tofu Miso Soup
- 3 green onions, thinly sliced (the green and white portion)
- 2 c water + extra for softening mushrooms
- 1 c sliced shiitake mushrooms
- 1/2 block extra firm tofu, diced (I used Nasoya Lite)
- 2-4 tablespoons miso (I used white miso)
- tiny pinch of cayenne or red pepper flakes
1. Line the bottom of a pot with water (2-4 T) and add the mushrooms. Saute the mushrooms over high heat until the mushrooms start to soften, just a few minutes. Add 1 tablespoon of miso and stir with the remaining water; be sure to break up any clumps.
2. Add the onions and the 2 cups of water and heat until it almost starts to boil. Once it looks like it’s going to boil, turn it down to low heat.
3. Taste the soup and add more miso as needed for additional seasoning. I usually add closer to 4 T of miso but some types of miso are stronger/saltier than other so add gradually.
4. Any the tofu and anything else you’d like – bamboo sprouts, other veggies – and continue to cook for a few more minutes until everything is warm.
5. Turn off the heat and let sit for 5 minutes so the flavors can “meld.” (eew I hate that word)
Have you cooked with miso before or am I the only one who thought it was kind of “out there” to buy it?
What’s your favorite pre-sushi appetizer? Miso soup? Seaweed salad? Edamame? Or is there something I’m totally missing out on?