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Miso Soup with Vermicelli, Mushrooms and Tofu

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

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

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 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Serve immediately, garnished with hard boiled egg, fish cake and Japanese chili pepper, if desired.