This Japanese mushroom soup is a quick, healthy dish that is very popular in Japanese cuisine. It features miso which is a fermented soybean paste that adds a rich flavor.
Ingredients
- 3 cups prepared dashi stock
- 0.25 cups sliced shiitake mushrooms
- 1 tablespoon miso paste
- 1 tablespoon soy sauce
- 0.13 cups cubed soft tofu
- 1 green onion , chopped
Instructions
-
1
Bring dashi stock to a boil in a medium saucepan; reduce heat to simmer, add mushrooms, and cook for 3 minutes.
-
2
Mix miso paste and soy sauce together in a small bowl; stir into stock along with tofu. Simmer for 5 minutes.
-
3
Serve topped with green onion.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Chinese Recipes
Tangy Tamari Dressing
This tangy and flavorful dressing has a smooth 'zip' to it because of nutritional yeast and garlic powder. It's a great dressing for salads of any kind. It works great as a dipping sauce as well. Anyone who is looking for something different will definitely enjoy this dressing. The best part is that it takes only minutes to make. Vegetarians will love it for its protein packed, light, clean taste.
Pork Afritada
Pork, liver, and potatoes are cooked in a tomato base to make this Filipino stew elegant enough for special occasions.
Margo's Chicken Adobo
Use equal parts vinegar, soy sauce and water. The secret ingredient is cinnamon. This can also be made in the slow cooker: after browning chicken, onion and garlic, transfer to slow cooker, add the rest of the ingredients, and cook on low for 6 to 8 hours, or 4 hours on high.