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Quick 30 Minute Mushroom Miso Soup

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Prep Time:15 minutes
Cook Time:15 minutes
Course: Main Course, Side Dish, Soup
Cuisine: asian, Japanese
Servings: 4 servings
Author: Elizabeth

Equipment

  • 1 medium soup pot
  • 1 mesh strainer or substitution
  • 1 soup bowl
  • 1 knife to slice produce

Ingredients

  • 4 shiitake mushrooms dried
  • 1 piece kombu (dried kelp)
  • ⅓ cup bonito flakes (dried fish)
  • 4 cups water
  • 4 tbsp miso paste your preferred type
  • ¼ container tofu your preferred firmness
  • 2 green onions sliced thinly
  • 4 brown mushrooms sliced
  • ¼ cup wakame (dried seaweed)

Instructions

  • Combine water, kombu, dried mushrooms, and bonito flakes in a medium-sized soup pot. Bring to a boil. Immediately remove from heat.
    4 shiitake mushrooms, 1 piece kombu, ⅓ cup bonito flakes, 4 cups water
  • Position a mesh strainer (or equivalent) over a medium-sized soup bowl and pour the soup through. Discard the solids and rinse the soup pot to remove residual bonito flakes. Return the stock to the soup pot over medium low heat.
  • Whisk and/or stir in miso paste until no lumps remain. Do not boil the soup once miso is added.
    4 tbsp miso paste
  • Add mushrooms, green onions, tofu, and wakame. Allow to sit until the ingredients are warmed through. Enjoy immediately!
    ¼ container tofu, 2 green onions, 4 brown mushrooms, ¼ cup wakame