Serves 4
7 min
Tofu and Mushroom Miso Soup
Recipe GLPR3efaef197e1c76
A delicate, warming Japanese-inspired miso soup featuring silky tofu, tender mushrooms, and leafy greens finished with a silken egg ribbon. Ready in just 7 minutes, this light yet satisfying soup balances umami-rich miso broth with fresh vegetables and creates beautiful visual layers with each ingredient.
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Ingredients
4 cups Dashi or vegetable broth
4 ounces Fresh mushrooms, sliced
6 ounces Tofu, cubed
1 handful Leafy green vegetable, chopped
1 Egg, whisked
4 tablespoons Miso paste
2 tablespoons Green onion, chopped
Directions
Pour the dashi or vegetable broth into a sauce pot and bring to a rolling boil over medium-high heat.
Add the sliced mushrooms, cubed tofu, and chopped leafy greens to the boiling broth. Stir gently to combine.
While stirring the broth in a slow circular motion, slowly pour the whisked egg in a thin stream. The egg will cook into delicate ribbons as it hits the hot liquid. Continue cooking for 2 minutes until the egg is fully set and the vegetables are tender.
Remove the pot from heat. Ladle approximately ½ cup of the hot broth into a small bowl.
Add the miso paste to the bowl with hot broth. Using a fork or small whisk, stir and gently liquify the miso paste, breaking down any lumps, until smooth and well combined.
Pour the liquified miso mixture back into the pot with the soup and stir gently but thoroughly to incorporate, being careful not to break apart the tofu and vegetables.
Divide the soup among four serving bowls. Garnish each bowl with chopped green onion and serve immediately while hot.
