Miso Soup with Shiitake Mushrooms and Scallions
Reprinted from Mayumi's Kitchen by Mayumi Nishimura
We super fans of Mayumi Nishimura's fabulous cookbook Mayumi's Kitchen: Macrobiotic Cooking for Body and Soul. This tasty Miso Soup with Shiitake Mushrooms and Scallions is a sample recipe that we wanted to share because Mayumi blends two varieties of miso(white and barley) for a unique umami flavor. Mayumi's cookbook is packed with over 130 healthy recipes (and beautiful photos) from soups, pasta, whole grain and bean dishes to party foods and delicious desserts. We hope that you enjoy.
• 1 tsp dried wakame flakes
• 1 dried medium shiitake mushrooms
• 2 cups (480ml) spring water
• 1/4 cup (40g) firm tofu
• 11/4 cup tsp white miso plus 11/4 tsp barley miso,
diluted together with in 2 Tbsp spring water
• 1 Tbsp scallions (spring onions), either sliced into thin rounds or finely julienned.
- Place the wakame and shiitake in a pot filled with the spring water and allow to soak for 30 minutes or as long as you care to wait.
Remove the shiitake, slice into thin pieces, discarding the very ends of the stems, return to the pot.
- Bring to a boil over medium-high heat. Lower heat to medium and cook for 5 minutes. Add the tofu and cook for another 3 minutes.
- Add the miso mixture. Turn the heat to low and simmer for 3 minutes. Serve garnished with scallions.
Recipe and photo reprinted with permission from Mayumi’s Kitchen: Macrobiotic Cooking for Body and Soul.
Text © 2010, 2012 by Mayumi Nishimura. Photographs © 2010, 2012 by Akira Saito