Umami Magical Mushroom Tofu Soup

Another rainy spring day here in the PNW. As I always say, April, May, and June bring July and August flowers. I made this soup with my own homemade dashi broth, inspired by my favorite restaurant, Nuka, on Maui in Hawaii.

This low-acid umami mushroom miso soup is a delightful blend of earthy mushrooms and rich miso, offering a savory and satisfying flavor profile. The miso base not only enhances the umami taste but also provides beneficial probiotics, which support gut health. Delicious!

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Umami Magical Mushroom Tofu Soup

Yield: 2

Ingredients

• 4 cups water
• Kombu, about 4 to 6 inches
• 1 cup firm tofu, small cubes
• 1 cup sliced shiitake mushrooms
• 2 tablespoons miso paste (white)
• 2 sheets nori seaweed, sliced into strips
• Salt, to taste
• Cooked rice or rice noodles, for serving
• Optional toppings: sesame seeds

Instructions

1. Combine kombu with water, simmer for 30 mins, then add bonito flakes, simmer for 10 mins, and strain. Alternatively, follow package instructions for instant dashi.
2. In a pot, bring the dashi stock to a gentle simmer over medium heat.
3. Once the stock is simmering, add cubed tofu and sliced shiitake mushrooms. Cook for 5-6 minutes until mushrooms are tender and tofu is heated through.
4. In a small bowl, dissolve miso paste in a ladleful of the hot dashi stock, stirring until fully incorporated.
5. Pour the dissolved miso paste into the soup pot, stirring gently to combine. Avoid boiling the soup after adding miso to preserve its flavor.
6. Taste the soup and adjust seasoning with salt if necessary. Keep in mind that miso paste adds saltiness to the soup.
7. Just before serving, add sliced nori seaweed to the soup and stir gently to distribute evenly.