Miso Soup With Peas And Shiitakes Recipes

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MISO SOUP WITH SHIITAKE MUSHROOMS



Miso Soup with Shiitake Mushrooms image

A delicious Japanese soup with mushrooms and tofu.

Provided by Claudia

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 6

4 cups vegetable broth
4 shiitake mushrooms, thinly sliced
¼ cup miso paste
4 teaspoons soy sauce
⅓ cup diced firm tofu
2 green onions, trimmed and thinly sliced

Steps:

  • Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.

Nutrition Facts : Calories 91.6 calories, Carbohydrate 11.8 g, Fat 2.5 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 0.3 g, Sodium 1405.9 mg, Sugar 4.6 g

HEARTY SHIITAKE MUSHROOM AND MISO SOUP



Hearty Shiitake Mushroom and Miso Soup image

Provided by Tyler Florence

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

1 bunch scallions, sliced thin, white and green parts separated
One 1-inch piece fresh ginger, chopped
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 cups water
Three 6-inch pieces dried kelp (kombu)
1/4 cup bonito flakes
3 ounces dried shiitake mushrooms
1/2 cup light miso
1 pound baby bok choy, cut in quarters
8 ounces firm tofu, cut into cubes

Steps:

  • In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.

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