Miso Soup with Mushroom
Packed with umami flavor, delicate and hearty
Servings: 4
Calories: 107kcal
Ingredients
For the dashi stock
- 4 pieces kombu dashi about 3 inches square
- 1 tbsp dried mushrooms
- 8 cups water
- 0.5 cup bonito flakes
For the miso soup
- 8 cups dashi stock
- 0.25 cups white miso paste
- 5 oz shimeji mushrooms pulled into pieces
- 4 oz cremini mushrooms sliced
- 7 oz tofu diced
- 2 bok choy leaves separated
Instructions
For the dashi stock
- Place the kombu and dried mushrooms in a large pot with the water.
- Bring to a boil then immediately turn down to a low simmer - bubbles should barely be breaking the surface.
- Simmer for 10 minutes, then turn off the heat.
- Add the bonito flakes and leave to steep for 10 minutes.
- Strain through a fine sieve and discard the solids.
For the miso soup
- Take about 1 cup of the stock and whisk it in to the miso paste.
- In a large pot, heat a little oil over medium heat.
- Add the cremini mushrooms and sauté for about 4 minutes.
- Add the dashi stock and the shimeji mushrooms. Cook for about 5 minutes at a simmer.
- Add the tofu and bok choy leaves. Cook just until the leaves have wilted, about 2 minutes.
- Turn off the heat and stir in the miso mixture. Serve hot.
Nutrition
Calories: 107kcal | Carbohydrates: 10.3g | Protein: 9.6g | Fat: 3.9g | Sodium: 10.6mg | Sugar: 2g