Miso soup with watercress and shiitakes

Miso soup with watercress and shiitakes


  • 1 tablespoon olive oil
  • 1 yellow onion, finely chopped
  • 3 plum (Roma) tomatoes, peeled and seeded, then diced
  • 1 tablespoon peeled and finely chopped fresh ginger
  • 3 cloves garlic, minced
  • 4 cups vegetable stock or broth
  • 2 tablespoons white miso
  • 1/4 pound firm tofu, drained and cut into 1/4-inch cubes
  • 3 ounces fresh shiitake mushrooms, stemmed, brushed clean, and caps thinly sliced
  • 1 cup watercress leaves
  • 1 green (spring) onion, including tender green top, thinly sliced



  • In a large saucepan, heat the olive oil over medium heat.
  • Add the yellow onion and sauté until soft and translucent, about 4 minutes.
  • Add the tomatoes, ginger and garlic and sauté until the tomatoes are softened, about 5 minutes.
  • Add the stock and bring to a boil. Reduce the heat to a simmer.
  • Whisk in the miso until dissolved.
  • Add the tofu, mushrooms and watercress and simmer until the tofu is heated through and the mushrooms and watercress are softened, about 1 minute.
  • Ladle into warmed individual bowls and garnish with the green onion. Serve immediately

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