Easy Miso Soup with Mushroom
This easy Miso Soup with Mushroom recipe is a comforting, warming bowl, perfect for a midweek dinner.
Servings: 2 people
Calories: 557kcal
Ingredients
- 800ml vegetable broth
- 2 tablespoon miso more or less depending on your preference (taste as you make the soup)
- 280 g extra firm tofu sliced into cubes
- 200 g mushrooms sliced (I used shiitake mushrooms)
- 200 g cooked udon noodles or 150g of uncooked udon noodles (optional)
For garnish
- 4 garlic cloves finely sliced
- 1 inch ginger finely sliced into matchsticks
- 3 tablespoon vegetable oil
- 3 g cilantro finely chopped
- 2 scallions finely sliced
- 1 red chilli finely sliced
- 1 tablespoon chilli oil
Instructions
- Begin by slicing your tofu into cubes and your mushrooms into slices.
- Place a large pot on medium heat and add in the vegetable broth followed by the miso paste. Whisk until the broth has no lumps.
- Add the mushrooms and the tofu to the soup. After 3 minutes, add the udon noodles (optional) and cook according to packet instructions.
- Meanwhile, place a small frying pan on medium heat and add in oil, garlic, and ginger. Simmer in the oil until lightly golden (around 4 minutes). Then turn off the heat and leave to cool. The garlic and ginger should turn a lovely golden brown.
- Once your noodles are cooked, taste the soup. If the flavour isn't strong enough for you, combine more miso paste in a small bowl with some hot water until combined, then pour it into the soup and keep tasting and adding until you're satisfied! Divide into two bowls and garnish with the garlic and ginger oil, chillies, scallions, cilantro, and some chilli oil if you like things spicy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them!
Storage: Leave the miso mushroom soup to cool, then place in airtight containers and into the fridge for up to 3 days.
Freezing: You can totally freeze this soup. Place in airtight containers, label saying what the contents are and the date you made it, then place into the freezer for up to 3 months. Leave to thaw in the fridge overnight before reheating.
Reheating: Place into a saucepan on medium heat and bring to a boil. Then leave to simmer for 5 minutes.
Nutrition
Calories: 557kcal | Carbohydrates: 53g | Protein: 25g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 2828mg | Potassium: 506mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1302IU | Vitamin C: 39mg | Calcium: 212mg | Iron: 3mg