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Shiitake Miso Soup Plated

Shiitake Miso Soup

5 from 1 vote
Umami to the core! We spruced up this version of miso soup with shiitake mushrooms, rice noodles, and more!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Dinner, Lunch, Main Course, Soup, Supper
Cuisine: Japanese
Calories: 212
Ingredients Method Notes

Ingredients
  

  • 1.5 quarts Water Can adjust to preference
  • 4 tsp. Better than bouillon vegetable base Or use vegetable stock
  • 4 Green Onions, chopped Divide dark green parts from lighter green and white parts.
  • ½ tbsp. Extra Virgin Olive Oil
  • ½ tbsp. Sesame Oil
  • 3 - 4 oz. Shiitake Mushrooms, sliced and stems removed
  • 2 Eggs, soft boiled
  • 2 tbsp. White Miso Paste
  • 3 oz. Rice noodles Use noodle of choice. Soba, udon, etc. We used what we had on hand.
  • 7 oz. Tofu, extra firm
  • 1 cup Chopped Spinach (optional) We used frozen (see recipe notes for more on this).
  • 1 Chili pepper, diced or thinly sliced (optional) We used a roasted cayenne from our garden because we had one on hand. Serrano, jalapeno, or Thai chili would be fine.
  • 1 tsp. Toasted Sesame Seeds

Method
 

  1. Start by getting the soup base going. Put a pot of water (or vegetable broth) on medium-high heat. If using water, add the "Better than Bouillon" or similar product to the water and stir until dissolved. Add the white and light green parts of the chopped green onions. Stir occasionally while performing other tasks until it is time to combine ingredients for the soup.
    Broth in pan
  2. Meanwhile, add the eggs to cold water and bring to a boil for 5 minutes. Remove from heat and place in an ice bath. Once cooled, peel the eggs and set aside (cut in half lengthwise before serving)
  3. In a pan, drizzle the olive oil and sesame oil. Sautee the mushrooms for 4- 5 minutes, stirring occasionally.
    Mushrooms saute
  4. Meanwhile, add the miso paste to the soup base and stir until dissolved (soup base should be below a boil but emitting steam). Add noodles and cook for 4 - 5 minutes.
  5. Add the tofu and cook for another 2 minutes. Stir in the spinach (optional) and cook for another 2 - 3 minutes.
    Shiitake Miso Soup Finished in Pan
  6. Ladle the soup into bowls. Place half an egg in each bowl. Add remaining green onion, sesame seeds, and chili pepper (optional) for garnish. Serve immediately.
    Shiitake Miso Soup Plated

Notes

Note: Many of these steps can be done simultaneously and will help the soup come together all at once for optimal flavor and time efficiency.