Miso Soup with Mushrooms
This Miso Soup with Mushrooms is a bright and flavorful soup, loaded with simple ingredients, fresh vegetables, and hearty tofu. Ready in just 15 minutes, this easy soup makes great light lunch or side dish with dinner.
Servings: 3 servings
Calories: 156kcal
Cost: $1
Equipment
- Pot
Ingredients
- 2 tablespoons miso paste white or red
- 6 cups water
- 4 cloves garlic
- 1 cup mushrooms washed and sliced (I used shiitake)
- 2 heads baby bok choy
- 4 ounces silken tofu cubed
- 2 green onions
Instructions
- In a large saucepan bring 6 cups of water to a boil. Using a garlic press, press the 4 cloves of garlic right into the boiling water. Slice the mushrooms and bok choy and add to pot, cook for 5 minutes.
- Add the cubed tofu and green onions, and cook for 5 minutes longer.
- Then add in the miso paste, remove from heat and stir for 3 more minutes until the miso paste has dissolved.
- Serve the soup into bowls. Top with extra green onions, and serve hot. Add sriracha or soy sauce if desired.
Notes
Additions and Substitutions
- If you want to add dashi flakes, which are a traditional Japanese ingredient, you certainly can! Just know they do contain fish and are not vegan/vegetarian-friendly.
- Add in seaweed if you have some on hand.
- For a spicier soup, add sriracha to taste.
- If you want a saltier soup, you can add in more miso paste or a bit of soy sauce for extra flavor.
Nutrition
Calories: 156kcal | Carbohydrates: 10g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 442mg | Potassium: 252mg | Fiber: 2g | Sugar: 3g | Vitamin A: 857IU | Vitamin C: 14mg | Calcium: 214mg | Iron: 2mg