← Back to Search Results
Japanese
Yellow Miso Soup with Bean Curd and Fresh Shiitake Mushrooms Recipe-9811

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This starting soup will be delicious any way you serve it—but it would be really special in wan, the small Japanese bowls with matching lids (generally black lacquerware, but sometimes ceramic or porcelain).

Yield: Makes 6 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 6 medium shlitake mushrooms, stems removed, caps sliced ¼ inch thick
  • Kosher salt
  • 6 cups Dashi
  • ½ cup plus 1 tablespoon yellow miso paste
  • 4 ounces soft bean curd in small dice, at room temperature
  • 3 scallions, sliced very thinly on the blas

Directions

1. Heat the oil in a medium skillet over medium heat. Add the mushrooms and gently cook without browning them, stirring occasionally, until tender and just cooked through, about 5 minutes. Season lightly with salt, remove from the heat, and set aside.

2. Bring the dashi to a bare simmer in a medium saucepan. Stir in the miso paste, mashing it against the sides of the pot to help it dissolve. Keep the soup at no more than a bare simmer.

3. Divide the mushrooms, bean curd, and scallions among six small soup bowls. When ready to serve, divide the soup among the bowls, top with lids if possible, and pass immediately.


© 2005 David Rosengarten
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Dashi. For nutritional information on Dashi, please follow the link above.

127kcal (6%)
56mg (6%)
2mg (3%)
5mcg RAE (0%)
169mg
58mg
6g
2g
2g
9g
0mg (0%)
1161mg (48%)
1g (4%)
8g (12%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
living-raw-food Living Raw Food
by Sarma Melngailis
big-fat-cookies Big Fat Cookies
by Elinor Klivans
lucid-food Lucid Food
by Louisa Shafia
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?