This miso soup takes what your local sushi spot makes to a whole new level of awesome, with fresh miso paste, tofu, edamame, and mushrooms – YUM!
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
5 tbsp white miso paste
Grapeseed oil spray
1 cup sliced mushrooms
1 cup frozen edamame, thawed
0.3 ounce package dry-roasted seaweed, sliced
12 ounce package extra-firm tofu, cut into 1 inch cubes
Toppings: sesame seeds, soy sauce, fish sauce, sriracha, green onions, etc.
In a small bowl, add miso paste to 1/4 cup water. Whisk until completely smooth and set aside.
Spray a large soup pot with grapeseed or coconut oil. Turn heat to medium. Add in your mushrooms and sauté for about 5 minutes. Then add in your tofu, edamame, seaweed, and miso paste. Mix in about 5 more cups of water. Continue to stir until it is heated through
Then add your garnishments. Try mixing together different toppings, or add them all!