This classic Asian soup is simple and delicious; serve it up with a stir-fry and enjoy!
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- 6 C water
- 4 Tbsp miso (yellow)
- 1/3 C mushrooms (shitake) (sliced)
- 5 oz tofu (extra firm water-packed) (drained and cubed)
- 6 green onions (sliced)
- 1 Tbsp soy sauce
- 1/2 tsp black pepper
In a large pan, combine all of the ingredients; bring to a boil, reduce heat and simmer for 1 to 2 hours.
Add spinach, bok choy, carrots, or a splash of sake to the soup, if desired. You can use crimini or other mushrooms in place of shitake mushrooms.
Cover and store for up to one week in the refrigerator.
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