Miso Soup with Vermicelli, Mushrooms and Tofu

Name: Miso Soup with Vermicelli, Mushrooms and Tofu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 cups vegetable stock; 2 tablespoons soy sauce; 1 tablespoon mirin; 1 tablespoon sake; Pinch of sugar; 1 tablespoon Miso paste; 1 12-ounce package firm tofu, cubed; 3 ounces Shiitake mushrooms; 2 ounces enoki mushrooms; 4 ounces vermicelli; 2 cups baby spinach; 1 hard boiled egg; Red kamaboko; Togarashi

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Course
Main Course, Soup
Cuisine
Asian, Vegetarian

Miso Soup with Vermicelli, Mushrooms and Tofu

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

4 cups vegetable stock
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sake
Pinch of sugar
1 tablespoon Miso paste
1 12-ounce package firm tofu, cubed
3 ounces Shiitake mushrooms thinly sliced
2 ounces enoki mushrooms
4 ounces vermicelli
2 cups baby spinach
1 hard boiled egg quartered, for serving
Red kamaboko steamed fish cake, thinly sliced, for serving
Togarashi Japanese chili pepper, for serving

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Instructions

Heat a large stockpot or Dutch oven over medium heat. Add vegetable stock, soy sauce, mirin, sake and sugar, whisking to combine. Bring to a boil and stir in miso paste until dissolved, about 1-2 minutes.
Add tofu, mushrooms and vermicelli; reduce heat and simmer until noodles are cooked through, about 4-6 minutes. Stir in spinach until wilted, about 1 minute.
Serve immediately, garnished with hard boiled egg, fish cake and Japanese chili pepper, if desired.