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Next Level Comfort with Mushroom Miso Soup

June 11, 2020

Mushroom Miso Soup, with Diced Tofu Added In and Scallions on Top

When it comes to brothy umami goodness, it doesn’t get better than our Mushroom Miso Soup. The dashi, or broth, is simmered nice and slow with white miso, dried mushrooms and two kinds of seaweed:kombu andhijiki. Then we mix in a special combination of shiitake, oyster, trumpet, and wood ear mushrooms. 

It’s high in vitamin D, vitamin B-3, vitamin B-6 and antioxidants and it’s a good source of fiber and vitamin B-2, too. But if you want to give it even more of a boost, here are two of our favorite ways to add some heft, and amp up the comfort too.

Diced tofu and a bowl of sliced scallions

 

Add Diced Tofu

Ingredients
One pouch Mushroom Miso Soup
Medium-firm Tofu
1-2 Scallions


Preparation

Add Mushroom Miso Soup to an empty saucepan and cover. Turn heat to very low. Wash scallions and dry thoroughly before slicing. If they are wet when sliced, they will clump together. Slice scallions thinly on an angle. Dice tofu into ½ inch cubes. Place two heaping tablespoons of diced tofu in the bottom of the bowl, and then pour the hot soup on top. Finish with a large pinch of scallions. 

Notes: 

  1. Make sure to add the tofu when you’re ready to serve so it doesn’t break down in the pot. 
  2. Technically,kombu is a dried Japanese seaweed, whilehijiki is a brown wild sea vegetable similar to seaweed. 


A hand preparing to drop dry soba noodles into Mushroom Miso Soup

 

Add Soba Noodles

Ingredients
One pouch Mushroom Miso Soup
2oz Soba Noodles
1-2 Scallions

Preparation
Add Mushroom Miso Soup to an empty saucepan and cover. Turn heat to medium-low. When boiling, add soba noodles, stir, and cover. Reduce heat to low. Stir again in 2 minutes, and stir again 2 minutes after that. The soba noodles tend to clump together, and stirring helps to prevent that. Check noodles 6 minutes after adding to the soup for firmness. The noodles should still have a little bite to them when done. This should take no more than 8 minutes total.

While the soup and noodles are cooking, wash scallions and dry thoroughly before slicing. If they are wet when sliced, they will clump together. Slice scallions thinly on an angle. 

Add hot soup and soba noodles to your favorite bowl. Top with a large pinch of scallions. 


Notes: 

  1. If you make a circle with your pointer finger and thumb a little smaller than the size of a quarter, 2oz soba noodles will fit in that circle.

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