Miso, also known as soybean paste, is a traditional Japanese food. Miso is available at natural food stores and Asian markets; it can also be purchased online. The shiitake mushrooms in this soup add vitamin D, an important nutrient for cancer prevention.
5 Cup (80 tbs)
Dried shiitake mushrooms
1⁄2 Pound, torn or cut into 1-inch cubes
1 , cut into 1-inch squares
Peeled grated ginger
3 Teaspoon (Fresh Ones)
2 Cup (32 tbs)
Julienned carrots/Grated carrots
1 Cup (16 tbs)
4 Tablespoon (White / Red)
Pour the broth into a large soup pot and bring to a boil. Remove from the heat, add the mushrooms, cover, and let stand for 20 minutes, or until the mushrooms have softened. Remove the mushrooms from the broth with a slotted spoon. Cut off and discard the mushroom stems. Thinly slice the caps and set aside.
Add the tofu, nori, and ginger to the broth. Bring to a simmer and cook for 3 minutes. Add the mushrooms, broccoli, and carrots. Cover and simmer for 1 minute, just until the broccoli turns bright green.
Transfer 1 cup of the broth to a measuring cup and stir in the miso with a fork until it is completely dissolved. Pour the dissolved miso into the soup and stir until it is well incorporated. Serve immediately.
Stored in a covered container in the refrigerator, leftover Miso Soup with Shiitake Mushrooms will keep for up to 3 days.
Ever tried miso soup? In this video, Katherine shows you how to prepare a traditional miso soup. Made with tofu and mushrooms, this soup is healthy. Full of health and nutrition, this is a great soup to try out. Listen closely to the nutritional content of this soup as the video goes along.