Red miso soup with silken tofu and wild mushrooms

This is a great recipe for after the weekend when you may have indulged in eating a little too much. I like to make lighter soups and meals on Mondays sometimes. You can buy the miso paste at Rollin’ Oats or Whole Foods. Try not to boil it or you will kill all the good enzymes in the soup.

 

Ingredients
3 TB organic red miso paste
7 cups filtered water
1 pint Shitake mushrooms
1 pint Cremini (Baby Bella) mushrooms
1 package organic silken or soft tofu
4 green onions
1 cup uncooked Jasmine rice cooked to package directions
Organic Ponzu or Tamari Sauce for serving
Sriracha for serving (hot sauce)
Method
In large pot, whisk miso paste in two cups of water. Add the rest of the water. Slice shitake caps (discard stems) and Creminis (you can keep the stems on the Creminis). Dice the tofu into small cubes. Slice the green onions thinly. Put everything in the pot and heat SLOWLY until it is hot. Try not to boil! Allow to heat (not even simmer) until the mushrooms start to shrink a little and soften. Serve in a bowl with a scoop of rice. Add Ponzu and Sriracha to taste (I love both).

About elizabeth

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

Check Also

VIDEO: Elizabeth Bakes – Lemon Bundt Cake

  So lemony and not too sweet. This is quick and easy to put together. …

Leave a Reply

Your email address will not be published.

Time limit is exhausted. Please reload CAPTCHA.