Savory White Miso Soup with Quinoa and Shiitake

Discover a nourishing umami-rich white miso soup with added quinoa and shiitake mushrooms, perfect for a comforting meal. This delightful Japanese-inspired soup offers nutritious ingredients, making it a wholesome choice for any day.

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

4 cups water

1/4 cup white miso paste

1/2 cup quinoa, rinsed

1 cup sliced shiitake mushrooms

1/2 cup diced firm tofu

2 tablespoons soy sauce

2 green onions, thinly sliced

1 tablespoon seaweed flakes (such as wakame)

1 teaspoon sesame oil

1 teaspoon grated fresh ginger

Instructions

1. In a medium pot, bring the water to a boil.

2. Add the quinoa and reduce the heat to a simmer; cook for about 15 minutes or until the quinoa is tender.

3. Stir in the sliced shiitake mushrooms and diced tofu; cook for another 5 minutes.

4. In a small bowl, mix the white miso paste with a bit of warm water to dissolve.

5. Add the dissolved miso paste to the pot along with soy sauce, ensuring not to boil the mixture.

6. Stir in the seaweed flakes, sesame oil, and grated ginger; heat through gently.

7. Remove from heat and garnish with sliced green onions before serving.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently over low heat on the stovetop until warm, without bringing to a boil, to preserve the delicate flavors.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.