Miso Soup

Miso SoupOne of my favorite soups is served at a restaurant in Morrisville, PA called Concerto Fusion.

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!

Miso Soup

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.

 

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