Recipe Japanese Mushroom, Tofu & Vermicelli Noodle Soup

[cupcakechef]

Original source here: http://www.daringgourmet.com/2013/02/16/mushroom-tofu-and-vermicelli-soup/

Thought it sounded like a yummy winter warmer - and so simple, too!

Ingredients

• 4 cups chicken stock (vegetarian/vegan: use vegetable broth)
• 2 tablespoons soy sauce
• 1 tablespoon miso paste
• 1 tablespoon mirin (can substitute sherry and a dash of sugar)
• 1 tablespoon sake (can substitute white wine and a dash of rice vinegar)
• 4 oz. tofu, cut into ½ inch cubes
• 3 oz shiitake mushrooms, thinly sliced, stems discarded
• 2 oz enoki mushrooms
• 2 oz Vermicelli cellophane noodles
• 3 green onions, sliced diagonally
• Extra enoki mushrooms and green onions for garnish

Instructions

1. Add the chicken stock, soy sauce, miso paste, mirin and sake to a medium saucepan and bring to a boil. Reduce heat and simmer for 2 minutes. Add the tofu, mushrooms, and vermicelli, return to a boil, reduce heat, and simmer for 6 minutes. Add the green onions and simmer for another 2 minutes.
2. Serve immediately.

 

[winterybella]

I've never had Tofu although I did check and heard it's available in the health shop. I am also yet to find mushrooms but this looks like and easy peasy soup where I could easily substitute ingredients. Some great recipes for The Cookingbites Challenge.

 

[L_B]

I am really liking the look and sound of this. It would be a great way to warm up on a cold day and the flavors would be awesome.
I like the combination of the ingredients. I am definitely going to give this a try. I am sure that it will taste every bit as good as it looks. Yum!

 

[Morning Glory]

Looks delicious and I love Asian style soups. So low in calories too!