Miso Mushroom Soup
One thing you can always expect me to do is order that tiny cup of probiotic rich miso soup with my standard spicy salmon/spicy tuna sushi order. Miso has incredible health properties and is rich in several nutrients, vitamins, and minerals. The fermentation process of miso helps improve the body’s ability to digest and absorb food and the nutrients it contains, which is why I like to have it before I eat. Miso is a very versatile condiment that adds a salty, umami flavour - my favourite type is the ‘brown miso’ which is a bit milder in taste. Miso soup is traditionally eaten without a spoon as a clear liquid, but this simple recipe also contains mushrooms and tofu to add some protein, texture and substance. It’s ridiculously easy, comforting and perfect for the fall and winter months.
1 tbsp butter
2 shallots, sliced
4 garlic cloves, minced
6 cups sliced mushrooms, assorted variety - I used white and brown button and oyster mushrooms
1 tbsp fresh thyme
1/2 cup white wine
6 cups of broth
1 tbsp miso paste
1 package, 500 g, organic firm tofu
- Over medium heat, in a large pot, melt the butter. Add the shallots and sauté until transparent. Add in the garlic and cook for a couple more minutes, until very fragrant.
- Add in the mushrooms, and turn the heat up slightly, stirring often. Add the thyme. Sauté the mushrooms until fragrant and cooked down, about 15 minutes.
- Deglaze with the wine.
- Add the broth and miso paste. Allows soup to come to a boil, stirring the miso paste until completely dissolved. Add the tofu, then reduce heat to a rolling boil. Cook for 20 more minutes.
- Serve with sliced green onion.