Miso Breakfast Soup recipe
information
Miso is a fermented bean paste that adds richness and flavour to many of Japan's favourite soups. it is available in health food stores.This unusual soup provides a nourishing start to the day.
ingredients
3 shiitake mushrooms, fresh or dried
1.2 litres (2 pints) 5 cups vegetable stock
60 ml (4 tbsp) miso paste
115 g (4 oz) tofu, cut into large dice
1 spring onion, green part only, sliced, to garnish
1.2 litres (2 pints) 5 cups vegetable stock
60 ml (4 tbsp) miso paste
115 g (4 oz) tofu, cut into large dice
1 spring onion, green part only, sliced, to garnish
method
1. If using dried mushrooms, soak them in hot water for 3 - 4 minutes, then drain. Slice the mushrooms thinly and set aside.
2. Bring the stock to the boil in a large saucepan. Stir in the miso paste and mushrooms, lower the heat and simmer for 5 minutes.
3. Ladle the broth into 4 soup bowls and divide the tofu between them. Sprinkle over the spring onion and serve immediately.
2. Bring the stock to the boil in a large saucepan. Stir in the miso paste and mushrooms, lower the heat and simmer for 5 minutes.
3. Ladle the broth into 4 soup bowls and divide the tofu between them. Sprinkle over the spring onion and serve immediately.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
