Recipe

Tofu Mushroom Miso Soup Recipe

	Justindula / All my dishes 2 years, 1 month ago This is a thick hearty soup that can work as a meal or as a dish with other items such as maki. I wouldn’t recommend it as an appetizer or first course for any very heavy meals as it is pretty heavy. I usually make a ton and freeze it (usually wi... More Prep:15m Cook:90m Servings:10	Justindula
	stew miso onion garlic mushroom tofu rice stock hearty stew soup brown long

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Ingredients

Garlic to taste

onion

Mushrooms, as many kinds as you can get your hands on. I like Button,

Shitake, and Portobello in particular.

Mushroom or vegetable broth

Miso paste

Fried tofu

Brown and wild rice

Cumin

Cinnamon

Nutmeg

Directions

Cook the onions, mushrooms and garlic to desired consistency.

Add the vegetable broth.

Add the Cumin (a fair amount),

Cinnamon (less, but still more than a pinch),

and nutmeg (just a dash it is pretty potent).

Add the rice and cook to desired consistency in the broth.

Add the fried tofu and miso paste.

If you prefer firmer onions and mushrooms you can also separate those out and add them back with the tofu and miso, but I like the flavor they add to the stock.

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Comments

ttaaccoo 1 year, 2 months ago said:
Very nice. thank you. Is your cumin ground or whole?

How do you fry your tofu?

justindula 1 year, 2 months ago said:
I use ground cumin for texture.
For frying the tofu-
Using Firm Tofu, I press as much water out as possible using two cutting boards. Then I slice it as thinly as possible. Then I fry it in a pan with olive and sesame oil.

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