Miso Soup with Vermicelli, Mushrooms and Tofu
- Miso Soup with Vermicelli, Mushrooms and Tofu
- Recipe
- Ingredients
- Instructions
Happy Sunday! I first want to thank everyone for the birthday wishes. You all are so sweet, and I am so happy to be a part of this wonderful, loving blogging community.
That being said, I am dead exhausted from celebrating my birthday all weekend long, from the many, many red velvet ice cream cake slices to watching Django until 1:30 in the morning. It’s becoming a huge struggle to stay up so late, as I prefer to be in bed by 11PM. I must really be getting old.
Anyway, before I eat a couple of more cake slices, I just had to share this soup with you all. It’s a super easy soup that actually came together by accident. See, I wasn’t completely satisfied with the outcome of the soup so at the very last minute, I decided to stir in some miso paste, which really gave it that wonderfully mild, earthy flavor with just a bit of saltiness. And with the copious amount of mushrooms, spinach, tofu and vermicelli, this is a sure way to keep you warm and comforting on a cold winter day!
Recipe
Yield: 4 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Ingredients
Instructions
1. Heat a large stockpot or Dutch oven over medium heat. Add vegetable stock, soy sauce, mirin, sake and sugar, whisking to combine. Bring to a boil and stir in miso paste until dissolved, about 1-2 minutes.
2. Add tofu, mushrooms and vermicelli; reduce heat and simmer until noodles are cooked through, about 4-6 minutes. Stir in spinach until wilted, about 1 minute.
3. Serve immediately, garnished with hard boiled egg, fish cake and Japanese chili pepper, if desired.
