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Tofu-Mushroom Miso Soup | #SundaySupper with @SteamyKitchen + a Giveaway! (Now Closed) – Supper for a Steal

The entire #SundaySupper team is thrilled to be working with Jaden of Steamy Kitchen this week. Jaden’s newest book Steamy Kitchen’s Healthy Asian Favorites has just been released and we are here sharing a few of our favorite recipes.

Miso Mushroom Soup - Supper for a Steal

I couldn’t be more excited to be cooking some healthy Japanese food. This recipe fits in perfectly for our #MeatlessMarch as it made for a surprisingly filling dinner with the tofu and mushrooms.

Miso soup is one of my weaknesses. Any time we are out to sushi I have to start with a bowl of miso soup. I had yet to make it at home though so I wasn’t to familiar with the ingredients when I went shopping. I couldn’t find miso paste at Publix so I had to go to the International store down the street. There they had both organic and conventional miso paste in the refrigerated section. Organic tofu can be found pretty easily at most supermarkets. Check near the organic produce. Jaden says pretty much any assortment of leafy greens can be used. I grabbed what I thought was baby kale, this is where reading labels comes in hand, because it ended up being kale, spinach and other mixed greens, but don’t worry the mixed greens worked perfectly in this.

I loved the addition of egg and mushrooms as this is not typical to the miso soup I have enjoyed in the past. Plus have I mentioned how easy it was. Since I now have quite a large container of miso paste, I know we will be having this soup again soon.

There are so many awesome recipes in this cookbook I can’t wait to try more. Be sure to check out the giveaway below if you want a chance to win, Steamy Kitchen’s Healthy Asian Favorites.

Miso Mushroom Soup

Tofu-Mushroom Miso Soup

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Prep time
Cook time
Total time
Serves: 4
Ingredients
  • 4 cups dashi or vegetable stock
  • 6 ounces firm tofu, cubed
  • 4 ounces fresh mushrooms, sliced
  • 1 handful leafy vegetables, like baby bok choy, napa cabbage, spinach or kale, coarsely chopped
  • 1 egg, whisked
  • 2 tablespoons chopped green onion
  • 4 tablespoons miso paste
Instructions
  1. In a saucepan, bring the dashi to a boil. Add the tofu, mushrooms, and vegetables. While stirring the dashi, slowly pour in the whisked egg. Cook for 2 minutes. Remove from the heat.
  2. Ladle about ½ cup of the hot dashi into a bowl with the miso paste. Use a fork or whisk to blend the miso paste. Pour all of the miso into the pot and stir gently. Top with green onions and serve immediately.
Notes

I used homemade unsalted vegetable stock. If using store bought, be sure to look for low to no salt.

 

Giveaway (NOW CLOSED): Here is how to enter to win. You must do both, #1 and #2, to have an eligible entry

1. Tell me what your favorite Asian dish is in a comment below – AND – include your twitter handle in the comment. Comment must be posted by 8pm Eastern time today (Sunday, March 10, 2013).

2. Join in the conversation during the live #SundaySupper chat on twitter from 7 to 8pm Eastern Time today (Sunday, March 10, 2013). Your tweet(s) must contain the #SundaySupper hashtag.

The winner will be chosen randomly from the eligible entries. The winner will be notified via email. Note: Giveaway open for United States residents only. Contest ends on Sunday, March 10, 2013 at 8pm Eastern Time.

 



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