Miso soup with tofu and mu'er mushrooms
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Miso soup with tofu and mu'er 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.
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:
- 10g kombu (kelp seaweed), about 2-3 square sheets
- 4 cups water or vegetable broth (see recipe below)
- 3 large dried muer mushrooms
- 2 teaspoons soy sauce
- 2 cloves garlic, minced
- 1 tbsp. chopped ginger
- 1/2 cup young bamboo shoots, thinly sliced
- 1 tbsp white or yellow miso paste
- 1/4 cup finely chopped green onions, plus more for sprinkling
- 110 g tofu, cut into 1 cm cubes
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Cooking the dish according to the recipe:
- Soak the mushrooms in a small bowl and let sit for about 30 minutes. Rinse and chop.
- In a frying pan, fry the garlic, ginger and bamboo shoots over medium heat for one minute.
To prepare kombu dashi brothSoak the kombu seaweed in water in a large saucepan for 30 minutes. Heat over medium heat until almost boiling. Remove the kombu just before it boils and discard. - Reduce heat to low and skim off any foam from the surface. Cook for another 2 minutes.
Add the mu'er mushrooms and soy sauce to the dashi and simmer until the mushrooms are tender, about 10 minutes. Remove with a slotted spoon and, when cool enough to avoid burning your hands, slice thinly. Return them to the liquid along with the sautéed vegetables.
In a separate bowl, mix the miso paste with a little broth until dissolved. Pour into the soup, add the green onions and tofu, and simmer over low heat, stirring, until heated through, about 3 minutes. Serve immediately.
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