Miso Tofu Soup

(from parttimegeek’s recipe box)

Red miso is thicker & saltier, and used in winter soups. White miso is more delicate & sweeter, usually used in lighter, summer soups.

Source: Organic Cooking by Renee Elliot

Ingredients

  • 3 tbsp miso
  • 4 cups water
  • 2 1/2 oz firm tofu, diced
  • 4 button mushrooms
  • 1/2 carrot, cut into fine matchsticks
  • 2 scallions, finely sliced
  • a few drops toasted sesame seed oil

Directions

  1. Place the miso in a bowl & stir in a little of the water to dilute to a thick cream. Set aside.

  2. Place the remaining water in a pan & bring to a boil. Lower the heat & add the tofu, mushrooms, & carrots. Simmer gently until the tofu rises to the surface, 3 minutes.

  3. Remove from heat & stir in the diluted miso. Ladle into warmed bowls & sprinkle with scallions & sesame oil. Serve hot.

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