Hearty miso soup with shiitake mushrooms

Votes: 7

Time: 55 min.
Complexity: easily
Servings: 6 - 8

Hearty miso soup with shiitake mushrooms - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 tbsp. katsuobushi (smoked dried bonito tuna flakes)
3 pieces of kombu seaweed (170 g)
85 g dried shiitake mushrooms
1/2 cup light miso paste
450 g young bok choy, quartered
225 g of diced firm tofu
1 bunch thinly sliced green onions (white and green parts separated)
1 piece fresh ginger, chopped (2.5 cm)
3 chopped cloves of garlic
2 tablespoons toasted sesame oil
8 tbsp of water

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tuna, shiitake mushrooms, bok choy cabbage, tofu, seaweed, ginger root, green onions, garlic, miso (soybean paste), sesame

Cooking the dish according to the recipe:

Pour sesame oil into a large soup pot, add the white parts of the scallion, ginger, and garlic, and place over medium heat. Cook for one minute, then add 8 cups of water. Rinse the kombu and add it to the pot along with the katsuobushi. Bring to a boil and simmer for 10 minutes – do not let it boil. Remove the kombu and set aside.
Add the dried mushrooms and miso to the pan and simmer for 10-15 minutes, until the mushrooms are tender and plump. Add the bok choy and simmer until tender, about 10 minutes.

Add the tofu and cook for another 5 minutes. Ladle the soup into bowls and garnish with the remaining green onions. You can also top with slices of fire-roasted chicken and crispy soba noodles.

Categories:

recipe / Soups / Soups with dressings / Meat soups / / Japanese cuisine / Tyler Florence

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