Mushroom Miso Soup
- prep time20 min
- total time 35 min
- serves 4
A light and tasty soup from Ricardo that is the perfect starter for a Japanese dinner.
5 cup water
½ cup shiitake mushroom
2 Tbsp miso paste
¾ lb(s) assorted mushrooms (shiitake, oyster, enoki, king, lobster, etc.), thinly sliced
2 Tbsp olive oil
1 red bell pepper, cored and diced
300 g soft tofu, cut into cubes
2 green onions, chopped
1 pinch Salt and pepper
1. In a saucepan, bring the water and dried shiitakes to a boil. Remove from the heat and steep for about 15 minutes. Add the miso paste and stir to combine. Keep warm.
2. In a skillet, sauté the assorted mushrooms in the oil. Add the bell pepper and continue cooking for about 2 minutes. Season with salt and pepper. Add to the miso broth, along with the remaining ingredients. Adjust the seasoning.