Mushroom Tofu Soup
A light Japanese inspired miso-based soup with mushroom and tofu. Easily vegetarian/vegan. Perfect for an appetizer or side, or if looking for a heartier lunch, add vermicelli noodles.
- 5 cups vegetable broth optional low sodium chicken broth if not vegan/vegetarian
- 1 lb silken tofu
- 8 ounces sliced mushroom shiitake or enoki if available
- 5 sliced thin green onion (around 1 cup)
- 3/4 cup chopped carrot (optional)
- 3 tbsp miso paste white or yellow if available
- 1/2 cup hot water
- 12 ounces vermicelli noodles (optional, about 3 ounces per serving)
Add chicken or vegetable broth to a medium or large pan and bring to a low simmer.
Chop vegetables (mushroom, scallion, and carrot if using) into relatively thin slices. Remove silken tofu from packaging and slice into small squares. Add all vegetables and tofu to the broth and let simmer for 5 minutes.
Add miso paste to a small bowl. Add hot water (not boiling) and whisk well until there are no lumps, will be a thick smooth liquid.
Once vegetables and tofu have simmered, remove the pan from heat. Add miso-based liquid to the soup and serve while warm.
Optional: if would like a heartier soup, cook about 3oz of vermicelli noodles per their package directions in a separate pan. Add cooked noodles to a bowl, then top with the miso mushroom tofu soup.