It’s a totally yummy spicy seafood miso soup that for some reason only appears on the takeout menu.
I order it every time I’m there, but that’s just not enough for me.
While I try to figure out how they make this fantastic soup, I’ve also been playing around with a more standard version of miso soup.
Now I get that some people are scared off by the double threat of tofu and seaweed but you’ve got to give this soup a chance.
Once you do, I guarantee you’ll be back for more!
1 package extra-firm tofu
1 c. shitake mushrooms, sliced
2 tablespoons soy sauce
3 tablespoons miso paste
1 18 oz container of vegetable stock
¼ c. green onions (2 stalks)
Gently press as much excess water as possible out of the tofu using paper towels.
Bring the vegetable stock to a boil over high heat, add mushrooms, cover and reduce heat to medium. Cook for 2-4 minutes.
Add the soy sauce and miso paste, bring soup back to a boil.
While the soup cooks, slice the tofu into small pieces, less than ½ inch square.
Add the tofu to the soup, cover and reduce heat. Cook for 3 minutes.
Garnish with sliced green onions and serve.