MISO SOUP WITH VERMICELLI MUSHROOMS AND TOFU
Enjoy your Sunday! First, I want to thank you all for your birthday wishes. You are all so kind, and I’m happy to be part of this loving, wonderful blogging community.
I am indeed exhausted after celebrating my birthday for the entire weekend, from eating the many, many slices of red velvet ice cream cake to watching Django till 1:30 a.m. I find it difficult to stay up late. I like to go to bed at 11 p.m. I’m getting older.
Before I finish the rest of my cake, I have to share with you this delicious soup. This super simple soup was created by accident. The soup was not to my liking, so I added some miso paste at the last minute. It gave it a wonderful earthy flavor and a hint of saltiness. With the mushrooms, spinach, and tofu, you’ll be warm and comfortable on a cold day.
4 cups vegetable stock
Two tablespoons of soy sauce
Mirin – 1 tablespoon
1 Tablespoon of sake
Pinch of sugar
Miso paste, one tablespoon
Tofu firm, 12 oz. package, cubed
Thinly sliced 3 ounces of shiitake mushrooms
2 ounces enoki mushrooms
Vermicelli 4 ounces
2 cups baby spinach
Serve one quartered hard-boiled egg
Serving Red Kamaboko, thinly cut steamed fish cakes
Togarashi is a Japanese chili pepper used for serving.
Heat a large Dutch oven or stockpot over medium heat. Add the vegetable stock, mirin and sake, sugar, and soy sauce while whisking. Bring miso paste to a simmer and whisk until it dissolves, approximately 1-2 minutes.
Add the tofu, vermicelli, and mushrooms; reduce heat, and simmer until the noodles are fully cooked, approximately 4-6 minutes. Stir in spinach for about a minute until it wilts.
If desired, garnish with hard-boiled egg, Japanese chili pepper, and fish cake.