Miso-Infused Tofu and Vegetable Soup

Name: Miso-Infused Tofu and Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 oz, sliced shiitake mushrooms; 1 block (14 oz), pressed and cubed firm tofu; 3 tbsp miso paste; 4 cups vegetable broth; 2 cups, chopped bok choy; 1 tbsp, minced ginger; 1 tbsp soy sauce; 1 tsp sesame oil

Warming soup with silken tofu, shiitake mushrooms, and miso broth, simmered to perfection.

Cuisine: Japanese

Category: Soups

Prep: 15 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

4 oz, sliced shiitake mushrooms
1 block (14 oz), pressed and cubed firm tofu
3 tbsp miso paste
4 cups vegetable broth
2 cups, chopped bok choy
1 tbsp, minced ginger
1 tbsp soy sauce
1 tsp sesame oil

Instructions

Step 1: In a pot over medium heat, combine 4 cups vegetable broth, 1 tbsp minced ginger, and 4 oz sliced shiitake mushrooms. Bring to a gentle simmer and cook for 5 minutes until mushrooms soften.
Step 2: Add 14 oz cubed firm tofu and 2 cups chopped bok choy to the broth. Simmer for 7 minutes until bok choy is tender but still vibrant green.
Step 3: Remove pot from heat. Whisk 3 tbsp miso paste with 1/4 cup hot broth until smooth, then stir back into the pot. Add 1 tbsp soy sauce and 1 tsp sesame oil, stirring gently to dissolve. Serve hot with extra bok choy on top.