Miso Shiitake Breakfast Soup Recipes

Steps:

• In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.

Steps:

• If using dried mushrooms, soak in warm water for 20 minutes then drain.
• Slice the mushrooms thinly.
• Pour the boiling water into a saucepan, stir in the miso. Add the mushrooms and simmer for 5 minutes.
• Divide the tofu between 4 warmed soup bowls. Ladle in the broth. Scatter chopped scallions on top and serve.
• Try this with my Chanterelle Croissants (recipe #21676).

Steps:

• Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.

Steps:

• Slice Shiitake mushrooms.
• Slice up green part of scallion, to garnish later.
• Bring water (with stock if desired) to boil.
• Stir in miso paste and mushrooms.
• Lower heat, simmer for 5 minutes.
• Pour into serving dish, add tofu, sprinkle scallion on.
• Serve immediately.