Mushroom miso soup is scrumptious and simple to make! This is an easy miso soup recipe that is very flavorful with the addition of greens and garlic. If you love mushrooms like I do, then this is a terrific alternative to heavy, creamy mushroom soups. This healthy mushroom soup is every bit as tasty and hearty as other mushroom soups.
Baking the tofu before adding it to the soup is optional (but I prefer it this way!) I've learned the key to tasty tofu is how you cook it!
Most recipes say to cube tofu and add it to the hot broth to cook. I like to add seasonings and bake it first. I find that it is more flavorful this way. I'm not a huge fan of mushy tofu!
You can leave the tofu out of this recipe all together if you do not like it.
Saute until greens are slightly wilted, but not overcooked!
Add the water (and a little more Bragg Liquid Aminos if desired) and bring to a boil.
Ladle the hot broth into a bowl with the miso paste.
Whisk until smooth, before adding to the pot.
Remove pot from heat and stir in the miso paste.
Ladle soup into a bowl, top with green onions and serve. Enjoy this simple, healthy miso soup!
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