Mushroom miso soup. Quick. Easy. Healthy. Vegan. And yes, it even tastes spectacular.
Mushroom miso soup. Whether you’re recovering from all that holiday excess or simply banishing a stubborn cold, this umami rich hot pot of miso, tofu, and vegetables galore is the solution. Slurp away. –Angie Zoobkoff
Mushroom Miso Soup
- Quick Glance
- 40 M
- 1 H, 10 M
- Serves 6
- 7 cups cold water
- 1/2 pound carrots (2 to 3 medium), peeled, halved lengthwise and cut crosswise into 1/2-inch (12-mm) pieces
- 2 tablespoons dried wakame seaweed
- 8 ounces soft (not silken) tofu, drained and cut into 1/2-inch (12-mm) cubes
- 5 ounces fresh shiitake mushrooms, stems discarded, caps thinly sliced
- 4 cups chopped napa cabbage (8 oz)
- 6 tablespoons white miso paste
- One (1-inch) chunk fresh ginger, peeled and grated (about 1 tablespoon)
- 3 teaspoons soy sauce, plus more for serving
- 2 teaspoons toasted sesame oil, plus more for serving
- 4 cups baby spinach (4 oz)
- 6 scallions, trimmed and cut into 1-inch (2.5 cm) lengths
- Hot chili oil, for serving (optional)
- 1. In a 5-quart (4.7 l) Dutch oven or pot set over medium heat, combine the water, carrots, and wakame. Bring to a simmer and cook for 5 minutes.
- 2. Gently stir in the tofu and mushrooms, then let it return to a simmer, about 3 minutes. Add the cabbage and return to a simmer, about 3 minutes more.
- 3. Meanwhile, place the miso in a 2-cup liquid measuring cup. Ladle a bit of the cooking water from the pot, add it to the miso, and stir until smooth. Pour the miso mixture back into the soup and then stir well.
- 4. As the soup returns to a simmer, stir in the ginger, soy sauce, and sesame oil. Remove it from the heat and stir in the spinach and scallions. Let the soup rest while the spinach wilts, 1 to 2 minutes. Ladle the soup into bowls and serve with soy sauce, sesame oil, and chili oil on the side for individuals to add to their bowl if they desire.