Tofu, Pea and Mushroom Miso Soup

Ingredients

• 4 cups water (plus more as needed)
• 1/2 cup shiro miso (white miso)
• 4 ounces fresh shiitake mushrooms (medium, stems removed and caps julienned)
• 1/2 cup fresh or frozen peas
• 12 ounces silken tofu (any kind)
• 1 tablespoon wakame seaweed
• 4 teaspoons toasted sesame oil (for garnish (1 teaspoon per serving))
• 1 whole scallion (thinly sliced for garnish)
• 2 teaspoons fresh ginger (finely grated, for garnish (optional))
• 2 tablespoons toasted sesame seeds (for garnish (optional))
• 1/4 teaspoon shichimi togarashi (for garnish (optional))

Instructions

1. 1

   Place the wakame seaweed in a cup and add just enough water to cover; set aside to soften.

2. 2

   In a medium pot over high heat, bring 4 cups of water to a boil. Reduce the heat to medium and whisk in the miso until fully combined.

3. 3

   Add the mushrooms and peas to the miso broth and cook until heated through, about 5 minutes.

4. 4

   While the mushrooms simmer, cut the tofu lengthwise into 4 sticks. Turn each piece onto its side and halve each lengthwise, then crosswise into 4 pieces to create 32 cubes.

5. 5

   Drain the wakame and discard the liquid. Divide the wakame and tofu cubes among individual soup bowls.

6. 6

   Pour an equal amount of the hot miso broth with mushrooms and peas into each bowl. Top each serving with 1 tablespoon of sesame oil, a quarter of the scallions, ginger, sesame seeds, and a pinch or two of shichimi togarashi.

• 

  Quick Miso Gravy

  22 minJapanese
• 

  Vegetarian Homemade Teriyaki Sauce

  10 minJapanese
• 

  Sautéed Spinach with Sesame Dressing

  15 minJapanese
• Silky Carrot Soup with Ginger

  45 minFrench Bistro