Miso soup with tofu and muer mushrooms

soups 163 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0
Miso soup with tofu and muer mushrooms
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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Miso soup with tofu and muer mushrooms

Ingredients

Directions

  1. Soak the mushrooms in a small bowl and let sit for about 30 minutes. Rinse and chop. In a skillet, sauté the garlic, ginger and bamboo shoots over medium heat for a minute. To make kombu dashi broth: Soak kombu seaweed in water in a large saucepan for 30 minutes. Heat over medium heat to nearly boiling. Remove the kombu just before the mixture boils and discard. Reduce heat to low and scoop up the foam from the surface. Boil the broth for another 2 minutes.
  2. Add muer mushrooms and soy sauce to the dashi and cook until mushrooms are soft, about 10 minutes. Remove with a slotted spoon and when they are cool enough not to burn your hands, slice thinly. Put in liquid again, along with fried vegetables. In a separate bowl, combine the miso paste with a little broth to dissolve. Pour into soup, add green onions and tofu and cook over low heat, stirring until warm, about 3 minutes. Serve immediately.

Miso soup with tofu and muer mushrooms



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

Miso soup with tofu and muer mushrooms

Ingredients

Directions

  1. Soak the mushrooms in a small bowl and let sit for about 30 minutes. Rinse and chop. In a skillet, sauté the garlic, ginger and bamboo shoots over medium heat for a minute. To make kombu dashi broth: Soak kombu seaweed in water in a large saucepan for 30 minutes. Heat over medium heat to nearly boiling. Remove the kombu just before the mixture boils and discard. Reduce heat to low and scoop up the foam from the surface. Boil the broth for another 2 minutes.
  2. Add muer mushrooms and soy sauce to the dashi and cook until mushrooms are soft, about 10 minutes. Remove with a slotted spoon and when they are cool enough not to burn your hands, slice thinly. Put in liquid again, along with fried vegetables. In a separate bowl, combine the miso paste with a little broth to dissolve. Pour into soup, add green onions and tofu and cook over low heat, stirring until warm, about 3 minutes. Serve immediately.

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