Broccoli and mushrooms make this miso soup a little bit unusual and a meal in itself. (See photo)
Recipe information
Yield
serves 4, yields 8 cups
Ingredients
Preparation
Step 1
Place the mushrooms in a small heatproof bowl and add the boiling water and the soy sauce and mirin or sugar. Cover and let sit until the mushrooms soften, about 15 minutes. While the mushrooms soak, bring 4 1/2 cups of water to a simmer in a pot. Meanwhile, cut the tofu into small cubes, cut the broccoli into small bite-sized pieces (about 2 cups), and slice the scallions on the diagonal.
Step 2
When the mushrooms are soft, remove them from the soaking liquid. Pour the soaking liquid into the pot of water, being careful to leave any sediment behind in the bottom of the bowl. Remove and discard the mushroom stems and cut the caps into thin slices.
Step 3
Put the miso into a small bowl. When the soup broth begins to simmer, ladle a little of the hot liquid into the miso to soften it, and set aside. Add the tofu, broccoli, and mushrooms to the simmering broth and cook for 2 to 3 minutes, until the broccoli is bright green and just tender. Remove the soup from the heat and stir in the miso. Serve immediately, topped with the scallions. If you like, add a drop or two of sesame oil to each bowl of soup.
Variations
Step 4
The broccoli can be omitted or replaced with other vegetables, such as snow peas, shredded cabbage, or bok choy.
Step 5
Add cooked rice or soba noodles to the soup just before serving.
