This miso and tofu soup will have you craving a trip to Japan
Miso and tofu soup
8 dried shiitake mushrooms, stems removed
1/2 cup (125 mL) boiling water
1 cup (250 mL) (180 g) semifirm tofu, diced
3 tbsp (45 mL) soy sauce
1 tsp fresh ginger, chopped
1 garlic clove, finely chopped
1 small onion, finely chopped
1 tsp (5 mL) sunflower oil
4 cups (1 litre) water
3 tbsp (45 mL) brown miso
3 green onions, finely chopped
1 cup (250 mL) (250 mL) cooked rice noodles (optional)
In a bowl, soak the mushrooms in the boiling water for 30 minutes. Drain and thinly slice. Set aside.
In another bowl, gently toss the tofu with 1 tbsp (15 mL) of the soy sauce. Refrigerate.
In a pot, sauté the ginger, garlic, onion and shiitake mushrooms in the oil until tender. Season with salt and pepper.
Add the water, miso and remaining soy sauce. Bring to a boil and stir to dissolve the miso. Add the tofu and green onions. Adjust the seasoning.
5 Divide the noodles among four bowls and ladle in the soup. Serve hot.
Miso is a soybean paste used as a condiment in a variety of dishes. It is sold vacuum-sealed in plastic bags or tubes. It is found in health-food stores and Asian grocery stores.
Makes 6 servings.
Ricardo Larrivée is a Montreal-based television food writer and freelance contributor for the Star. Follow him on Twitter: @ricardorecipes