Japanese Mushroom Vermicelli Soup
Featuring two kinds of mushrooms, tofu, and Chinese vermicelli in a miso-mirin-sake infused broth, this soup is simple and quick to prepare but so flavorful and elegant!
Ingredients
- 4 cups chicken broth (vegetarian/vegan: use vegetable broth)
- 2 tablespoons tamari or soy sauce
- 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 (silken or firm depending on preference)
- 3 oz shiitake mushrooms , brushed clean and thinly sliced, stems discarded
- 2 oz enoki mushrooms , brushed clean
- 2 oz rice vermicelli or cellophane noodles
- 3 green onions , sliced diagonally
- 1 tablespoon miso paste (white miso has the mildest flavor)
- extra enoki mushrooms and green onions for garnish
Instructions
- Add the chicken broth, soy sauce, 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 5-6 minutes. Add the green onions and miso 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
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