Red miso soup with silken tofu and 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 a natural or asian market. Try not to boil it or you will kill all the good enzymes in the soup.
Ingredients Red miso soup with silken tofu and mushrooms
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)
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 Cremini). 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).
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.
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