Ingredients:
- 4 cups water or vegetable broth
- 3 tablespoons miso paste (white or yellow for a milder flavor)
- 1 tablespoon grated fresh ginger
- 1 cup shiitake mushrooms, sliced (fresh or dried and rehydrated)
- 1/2 cup tofu, cubed (soft or firm, based on preference)
- 1 sheet nori or kombu, cut into small strips
- 2 green onions, thinly sliced
- 1 tablespoon soy sauce or tamari (optional)
- Sesame seeds or chili flakes for garnish (optional)
Instructions:
- Prepare the Mushrooms:
- If using dried shiitake mushrooms, soak them in warm water for 15-20 minutes to rehydrate. Drain and slice thinly.
- For fresh mushrooms, simply slice them into bite-sized pieces.
- Prepare the Broth:
- In a medium saucepan, bring the water or vegetable broth to a gentle boil.
- Add the grated ginger and sliced shiitake mushrooms to the pot. Reduce the heat to low and simmer for 5-7 minutes, allowing the mushrooms to soften and infuse the broth with flavor.
- Add Tofu and Seaweed:
- Gently add the cubed tofu and the nori or kombu strips to the soup.
- Simmer for another 3 minutes, allowing the flavors to meld.
- Incorporate the Miso Paste:
- In a small bowl, dissolve the miso paste in a ladleful of the hot broth. This prevents clumping.
- Once dissolved, stir the miso mixture back into the pot. Do not let the soup boil after adding miso, as high heat can destroy its probiotics.
- Season and Garnish:
- Taste the soup and add soy sauce or tamari for extra saltiness, if needed.
- Ladle the soup into bowls and garnish with sliced green onions, sesame seeds, or chili flakes for an added kick.
Tips:
- Customizable Add-ins: Add baby spinach, bok choy, thinly sliced carrots for more vegetables.
- Make it Heartier: Serve the soup over cooked rice or noodles for a more filling meal.
- Storage: Miso soup is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat gently without boiling.