Miso Soup with Tofu and Mushrooms

A light Japanese miso soup with soft tofu, mushrooms and wakame, ready in just a few minutes. It's warming and works well as a small starter or a quick lunch.

By yumbelo · 1 servings · 15 minutes

Ingredients

• 400 ml Water
• 2 tbsp light rice miso
• 100 g firm tofu, cut into cubes
• 80 g mushrooms, sliced
• 1 pc spring onion, cut into rings
• 1 tsp fresh ginger, grated
• 1 tbsp dried wakame seaweed
• 1 tsp cooking oil

Method

1. Soak the wakame seaweed in a small bowl of warm water for about 5 minutes, then drain.
2. Heat the cooking oil in a small pot and fry the mushrooms for 3 minutes until they take on a little color.
3. Pour the water over the mushrooms, add the ginger and bring everything to a boil.
4. Reduce the heat, then let the tofu and wakame seaweed steep in the gently simmering water for 2 minutes.
5. Stir the miso smooth in a cup with some of the hot soup, then add it to the pot. Do not let the soup boil again.
6. Pour the soup into a bowl and sprinkle with the spring onion rings.