Ingredients for Miso Shiitake Breakfast Soup
- Fresh Shiitake Mushrooms
- 4 cups water
- Light Miso
- 1/2 block (4 ounces) firm or silken tofu
- Scallion
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How to Make Miso Shiitake Breakfast Soup
- If using dried shiitake mushrooms (1/4 cup), soak them in 1 cup of warm water for 20 minutes. Drain, reserving the soaking liquid.
- Thinly slice the rehydrated shiitake mushrooms. If using fresh shiitake mushrooms (1 cup), slice thinly.
- In a medium saucepan, bring 4 cups of water to a boil. Reduce heat to medium-low.
- Whisk in 2 tablespoons of white or yellow miso paste until smooth. (Do not boil miso paste).
- Add the sliced shiitake mushrooms and simmer for 5 minutes.
- Divide 1/2 block (4 ounces) of firm or silken tofu, crumbled, among 4 warmed soup bowls.
- Ladle the hot soup over the tofu in each bowl.
- Garnish with 2 tablespoons of chopped scallions and serve immediately. Optional: Enjoy with a side of our delicious chanterelle croissants (recipe sold separately).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
0g
Carbs
0g