Miso Soup with Edamame, Shiitake and Crispy Tofu

A clear, savory miso soup with edamame, shiitake and crispy fried tofu, filling thanks to glass noodles and spinach. Thanks to the edamame and tofu, it brings plenty of plant-based protein.

By yumbelo-Küche · 2 servings · 25 minutes

Ingredients

• 200 g firm tofu
• 150 g frozen edamame
• 150 g shiitake
• 40 g light rice miso
• 100 g glass noodles
• 100 g spinach
• 2 Stück spring onions
• 1 Stück garlic clove
• 20 g ginger
• 800 ml water
• 1 TL sesame oil
• 1 EL neutral cooking oil
• 1 TL sesame seeds, toasted
• 0.5 Stück lime, juice
• salt

Method

1. Pat the tofu dry, cut into cubes and fry in a pan with neutral cooking oil over medium to high heat until golden brown on all sides, then season with salt and set aside.
2. Clean the shiitake and slice them. Cut the spring onions into thin rings, finely chop the garlic and ginger.
3. Bring water to a boil in a pot. Simmer the shiitake, garlic and ginger in it for 5 minutes.
4. Add the edamame and cook for 3 minutes more. Add the glass noodles and cook until tender according to the package instructions.
5. Remove the pot from the heat, stir the miso smooth with a little of the broth in a cup, return it to the pot and do not let it boil again.
6. Fold in the spinach until wilted. Season with lime juice and sesame oil, adding more salt if needed.
7. Divide the soup between two bowls, sprinkle with tofu, spring onions and sesame, and serve immediately.