Miso Soup with Vermicelli, Mushrooms and Tofu
User Reviews
0
0 reviews
Unrated
-
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
Report
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Share:
Ingredients
- 4 cups vegetable stock
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- Pinch sugar
- 1 tablespoon miso paste
- 1 firm tofu 12-ounce package; cubed
- 3 ounces shiitake mushrooms thinly sliced
- 2 ounces enoki mushrooms
- 4 ounces vermicelli
- 2 cups baby spinach
- 1 egg quartered, for serving, hard boiled
- kamaboko steamed fish cake, thinly sliced, for serving, red
- togarashi Japanese chili pepper, for serving
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
