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Japanese Mushroom Tofu Vermicelli Soup recipe mirin sake miso enoki shiitake

Japanese Mushroom, Tofu and Vermicelli Soup

By Kimberly Killebrew
While simple and quick to prepare, this soup is as tasty as it is elegant. Featuring mushrooms, tofu, and Chinese vermicelli in a miso-mirin-sake infused broth that is so delicious!
4 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Side Dish, Soup, Starter
Cuisine Japanese
Servings 4
Calories 151 kcal

Ingredients
  

  • 4 cups chicken broth (vegetarian/vegan: use vegetable broth)
  • 2 tablespoons soy sauce
  • 1 tablespoon miso paste (white miso has the mildest flavor)
  • 1 tablespoon mirin , can substitute sherry and a dash of sugar
  • 1 tablespoon sake , can substitute white wine and a dash of rice vinegar
  • 4 oz. tofu , cut into 1/2 inch cubes
  • 3 oz shiitake mushrooms , brushed clean and thinly sliced, stems discarded
  • 2 oz enoki mushrooms , brushed clean
  • 2 oz rice vermicelli/cellophane noodles
  • 3 green onions , sliced diagonally
  • extra enoki mushrooms and green onions for garnish

Instructions
 

  • Add the chicken broth, soy sauce, miso paste, mirin and sake to a medium saucepan and bring to a boil. Reduce heat and simmer for 2 minutes. Add the tofu, mushrooms, and vermicelli, return to a boil, reduce heat, and simmer for 6 minutes. Add the green onions and simmer for another 2 minutes.
    Serve immediately.

Nutrition

Calories: 151kcalCarbohydrates: 22gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 556mgPotassium: 383mgFiber: 2gSugar: 2gVitamin A: 93IUVitamin C: 2mgCalcium: 60mgIron: 2mg
Keyword Japanese Noodle Soup
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