Recipes  
Miso and Tofu Soup
Miso and Tofu Soup
Open in full-screen mode

Miso and Tofu Soup

Preparation
15 MIN
Cooking
6 MIN
Servings
6
Freezes
Share

Ingredients

Preparation

  1. In a bowl, soak the mushrooms in the boiling water for 30 minutes. Drain and thinly slice. Set aside.
  2. In another bowl, gently toss the tofu with 1 tbsp (15 ml) of the soy sauce. Refrigerate.
  3. In a pot, sauté the ginger, garlic, onion and shiitake mushrooms in the oil until tender. Season with salt and pepper.
  4. Add the water, miso and remaining soy sauce. Bring to a boil and stir to dissolve the miso. Add the tofu and green onions. Adjust the seasoning.
  5. Divide the noodles among four bowls and ladle in the soup. Serve hot.

Note

Miso is a soybean paste used as a condiment in a variety of dishes. It is sold vacuum-sealed in plastic bags or tubes. It is found in health food stores and Asian grocery stores.

Comment

  1. Delicious, and authentic. I used fresh shiitake mushrooms (couldn't find dry ones), doubled the tofu, and added some baby bokchoi. Consistent enough for a meal.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.