Weeknight Miso Soup
Prep time
Cook time
Total time
A quick recipe for miso soup that's hearty enough for dinner, made with tofu, mushrooms and a poached egg.
Serves: 4
  • 2 teaspoons sesame oil
  • 2 cups mushrooms, roughly chopped or sliced
  • 1 shallot, minced
  • 3 cloves of garlic, minced
  • 1 1-inch piece of ginger, minced
  • 8 cups water
  • ¼ cup white miso paste
  • 1 block firm tofu, dried and cut into bite-sized cubes
  • 2 sheets nori (seaweed), sliced
  • 3 scallions, thinly sliced
  • 3-4 eggs, poached (optional)
  1. Heat your sesame oil over medium heat in a large pot. Add in your mushrooms and shallot, and cook for 5 minutes or so, until the mushrooms begin to sweat. Add in your garlic and ginger and cook for another minute or two, until fragrant.
  2. Add in your water and bring to a boil, then reduce to a simmer. Place your miso paste in a medium sized bowl, then spoon 1 cup of hot water over it. Whisk to combine, then pour this mixture back into your soup - this ensures that your miso doesn't clump up in your soup. Bring the mixture to a simmer and cook for 5 minutes.
  3. Add in your cubed tofu, sliced nori and scallions. Stir to combine, taste and adjust seasonings as necessary. You can add a little soy sauce or salt if you feel like the soup needs it.
  4. Spoon your soup into bowls, then add a poached egg if you're feel adventurous (I did mine in the microwave - ha! To do this, fill a microwave safe bowl with 1 cup of water, crack your egg into it, and cover with something else microwaveable, like a small plate. Microwave in 30 second intervals, being careful not to overdo it because the egg can explode and get everywhere...but it does work!). This will keep well for up to 3 days in the refrigerator.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2015/03/23/weeknight-miso-soup/