You can use any type of miso paste for this soup. Red miso offers the strongest flavor. For milder results, try white miso.
- 6 dried shiitake mushrooms
- 2 pieces kombu seaweed
- 4 1/4-inch-thick coins fresh ginger
- 1 1/2 Tbs. low-sodium soy sauce
- 1 Tbs. sake or mirin (rice wine)
- 1/2 tsp. sugar, optional
- 1 cup thinly sliced button mushrooms
- 1 small leek, white and light green parts thinly sliced (3/4 cup)
- 1 medium sweet potato, peeled and cut into 1/2-inch dice (2 cups)
- 6 oz. green beans, trimmed and cut into 1-inch lengths (2 cups)
- 8 oz. firm tofu, cut into 1/2-inch dice
- 2 green onions, thinly sliced (1/4 cup)
- Sesame oil for garnish, optional
1. Combine shiitake mushrooms, kombu, ginger, soy sauce, sake, sugar (if using), and 5 cups water in saucepan; bring to a boil. Cover, reduce heat to medium-low, and simmer 10 minutes. Strain out solids, and discard shiitake mushrooms and ginger. Slice kombu, and set aside. Return liquid to saucepan.
2. Add button mushrooms and leek to broth, and bring to a boil. Cover, reduce heat to medium-low, and simmer 5 minutes. Add sweet potato, green beans, and sliced kombu; simmer 5 to 7 minutes more, or until sweet potato is tender.
3. Whisk together miso and 1 cup warm broth from soup in bowl until miso has dissolved. Stir miso mixture into soup, and heat over medium-low heat until miso “blooms.” Stir in tofu, and heat 1 to 2 minutes (do not boil). Serve garnished with green onions and drizzled with sesame oil (if using).
- Calories: 120
- Carbohydrate Content: 18 g
- Fat Content: 2 g
- Fiber Content: 4 g
- Protein Content: 6 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 597 mg
- Sugar Content: 4 g