Miso and Bunapi Shimeji (White Beech Mushroom) Soup with Tofu

Another soup kind of weather day and I’m not driving to San Rafael to get pho.   Totally happy I geeked out on mushrooms when I saw them at Ranch 99 (nope, not like Cottontail Ranch).

I do not have dashi granules in the pantry, though the soybean paste I have on hand is seasoned with bonito.  It’s pretty tasty.

Ingredients

  • 2 cups water
  • 2 tablespoons soybean paste
  • 1 block of tofu, cut in .5″ cubes
  • 2 ounces of white beech mushrooms
  • chives

Directions

  1. Bring water to a boil.
  2. Add tofu to the soup, and simmer for a few minutes on low heat.
  3. Scoop out some soup stock from the pan and dissolve miso in it.  Return dissolved miso to the soup.
  4. Add mushrooms and cook for another minute.
  5. Garnish with chopped chives (this adds to the flavor, too).
Soybean Paste, Moonglow Cooks

Soybean Paste, Moonglow Cooks

Miso and Beech Mushroom Soup with Tofu, Moonglow Cooks

Miso and Beech Mushroom Soup with Tofu, Moonglow Cooks

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