Umami Infused Miso Soup

Discover the depth of umami flavors in this unique miso soup variation, enriched with earthy mushrooms and nutty sesame oil, perfect for warming up any day.

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

4 cups water

2 tbsp white miso paste

1 tbsp red miso paste

1 cup sliced shiitake mushrooms

1/2 cup tofu, cubed

1/4 cup sliced green onions

1 tbsp soy sauce

1 tsp sesame oil

1/2 tsp grated ginger

1 tbsp dried seaweed (wakame)

Instructions

1. In a medium pot, bring 4 cups of water to a gentle simmer.

2. Add the shiitake mushrooms and tofu cubes to the pot, allowing them to simmer for about 5 minutes.

3. In a small bowl, mix the white miso paste and red miso paste with a ladle of warm water until smooth.

4. Stir the miso mixture into the pot along with the soy sauce and grated ginger.

5. Add the dried seaweed and sliced green onions, simmering for an additional 2 minutes.

6. Finish by drizzling sesame oil into the soup and stirring gently. Serve hot.

Storage

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

Reheating

Reheat gently in a saucepan over low heat until warmed through.

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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.