Description
This miso soup uses maitake mushrooms for their earthy taste, and aburaage for their spongy texture and slight sweetness.
Ingredients
Units
Scale
- 1 package maitake mushrooms (100g / 3.5 oz), bottom base removed
- 4 cups water
- 1 tablespoon powdered dashi
- 2 sheets abura-age (Japanese fried tofu pouch), sliced into bite size strips
- 3 to 4 tablespoons white or awase miso paste
Instructions
- Lightly wet a paper towel and gently wipe off the surface of the maitake mushroom. Maitake mushrooms are quite delicate so they are easy to separate by hand. Simply pull where you would like the maitake to break apart and keep going until you have bite size pieces. Set aside.
- Add the water and powdered dashi to a medium size pot and bring to a boil.
- Lower the heat to medium and add the maitake mushrooms. Cook for 3 minutes.
- Place the miso paste in a small strainer and lower the strainer into the pot, until the liquid covers the miso paste. Stir the miso paste with chopsticks until it has fully dissolved.
- Turn the heat off and add the aburaage to the soup. Stir and serve.
Notes
Keep the leftovers in a container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 74
- Sugar: 3g
- Sodium: 3mg
- Fat: 3g
- Saturated Fat: 0.2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1.6g
- Protein: 4.7g
- Cholesterol: 0mg
