Mushroom Miso Soup with Noodles
- Vegetable recipes
- Vegan
- Lactose free
- Vegetarian
Use barley, brown rice or dark miso for the best flavour in this easy-to-make Japanese-style soup with noodles.
Ingredients
- 1 pkg (539 g) silken tofu
- 14 oz (400 g) soba or other noodles, boiled and drained
- 1 pkg (70 to 100g) enoki mushrooms, trimmed
- 1 green onion, thinly sliced
- 2 cups (500 mL) vegetable stock
- 4 cups (1 L) sliced cremini or white mushroom
- 2 cups (500 mL) sliced shiitake mushroom caps
- 6 cups (1.5 L) lightly packed fresh spinach leaves
- 1/3 cup (75 mL) miso paste
Preparation
Cut tofu into 1/2-inch (1 cm) cubes; transfer to plate to drain out excess liquid. Divide noodles among 4 large bowls; top with enoki mushrooms and onion.
In large saucepan, bring stock and 3 cups (750 mL) water to boil. Add sliced cremini mushrooms; bring to boil, reduce heat and simmer until tender, about 2 minutes. Drain liquid from tofu; add tofu to pot and return to boil. Add shiitake mushrooms and spinach; return to boil. Cook for 30 seconds.
Place miso paste in fine sieve over soup; using spatula, press miso paste into soup and stir. Ladle soup into bowls.
Makes 4 servings.
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