side Japanese vegetarian-optiondairy-free
Miso soup with greens and tofu
A light miso soup with tofu, greens, mushrooms, and scallions. A simple side for Japanese dinners and a good way to add something warm and savory.
Prep10 min
Cook10 min
Servings4
Ingredients
Written for a 3 L pot
Units
Servings
- 1 L water, light dashi, or vegetable broth rounded
- 100 g shiitake or brown mushrooms, sliced rounded
- 200 g soft or firm tofu, cubed rounded
- 100 g baby spinach, bok choy leaves, or chard rounded
- 45 g white or yellow miso paste rounded
- 5 ml soy sauce (optional) rounded
- 2 scallions, thinly sliced rounded
- 3 g wakame, dried (optional) rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Bring the water, dashi, or broth to a gentle simmer.
- Add the mushrooms and simmer for 4 to 5 minutes.
- Add the tofu and greens. Simmer for 1 to 2 minutes, just until the greens wilt.
- Turn the heat to low. Put the miso in a small bowl, ladle in some hot broth, and stir until smooth.
- Stir the loosened miso back into the pot. Do not boil after adding miso.
- Taste and add a little soy sauce if needed.
- Serve with scallions and optional wakame.
Notes
- Do not boil miso. High heat dulls the flavor.
- For a fuller soup, add cooked shredded chicken, salmon flakes, or extra mushrooms.
- For a stricter vegetarian version, use vegetable broth instead of dashi made with bonito.
Good with
From Christoph Mayer