Three-Mushroom and Tofu Miso Soup
Three-Mushroom and Tofu Miso Soup requires approximately 2 hours and 10 minutes from start to finish. One portion of this dish contains about 19g of protein, 9g of fat, and a total of 329 calories. This recipe serves 4 and costs $10.29 per serving. It works well as a Japanese main course. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Head to the store and pick up mushroom, sesame oil, shiitake mushrooms, and a few other things to make it today. This recipe is liked by 100 foodies and cooks. Autumn will be even more special with this recipe. It is brought to you by Culicurious. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is super. If you like this recipe, you might also like recipes such as Tofu and Mushroom Miso Soup, Miso Soup with Tofu, and Miso Soup With Vegetables And Tofu.
Servings: 4
Preparation duration: 35 minutes
Cooking duration: 95 minutes
Ingredients:
2 bay leaves
1 1/2 cups chopped carrot scraps and pieces
1 1/2 cups chopped celery scraps and pieces
2 cups sliced cremini mushrooms
3 garlic cloves, cut in half
1/3 cup thinly sliced green onions
1 cup fresh green peas
1 teaspoon kosher salt
4 cups mushroom stems and scraps
2 1/2 cups chopped onion scraps and pieces
2 cups sliced oyster mushrooms
4 tablespoons red miso
1 tablespoon sesame oil
2 cups sliced shiitake mushrooms
1 batch mushroom stock, strained (about 6 cups)
8 ounces firm tofu, cut into 1/2” chunks
10 cups water
1 cup thinly sliced yellow onion
Equipment:
kitchen timer
pot
stove
whisk
Cooking instruction summary:
Mushroom Stock:Add all ingredients to a soup-sized pot and stir well to combine.Turn heat to high and bring to a boil, reduce to a simmer. Cook for one hour, 15 minutes total - start the timer when you put the pot on the heat.Soup:This recipe assumes you’re starting with hot mushroom stock. After you strain the stock, add it back to the soup pot and turn the heat back up to high to bring the stock back up to a simmer.To the strained stock, add the sliced shiitake, oyster and cremini mushrooms plus the green peas, sliced yellow onion, and kosher salt. Stir well and simmer for 20 minutes.Whisk together the miso and the half cup of water. Stir into the soup.Turn off the stove flame or heating element, and then add the green onions, tofu and sesame oil.Allow to sit for five minutes to heat the tofu then stir gently and serve. Don’t stir too vigorously or the tofu will break apart.
Step by step:
Mushroom Stock
1. Add all ingredients to a soup-sized pot and stir well to combine.Turn heat to high and bring to a boil, reduce to a simmer. Cook for one hour, 15 minutes total - start the timer when you put the pot on the heat.Soup:This recipe assumes you’re starting with hot mushroom stock. After you strain the stock, add it back to the soup pot and turn the heat back up to high to bring the stock back up to a simmer.To the strained stock, add the sliced shiitake, oyster and cremini mushrooms plus the green peas, sliced yellow onion, and kosher salt. Stir well and simmer for 20 minutes.
2. Whisk together the miso and the half cup of water. Stir into the soup.Turn off the stove flame or heating element, and then add the green onions, tofu and sesame oil.Allow to sit for five minutes to heat the tofu then stir gently and serve. Don’t stir too vigorously or the tofu will break apart.
Nutrition Information:
covered percent of daily need
