051 - Japanese Mushroom, Tofu, & Vermicelli Soup


051 - Japanese Mushroom, Tofu, & Vermicelli Soup

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Japanese Mushroom, Tofu and Vermicelli Soup

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 Chinese vermicelli (aka cellophane) noodles
3 green onions, sliced diagonally
Extra enoki mushrooms and green onions for garnish

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.

Serve immediately.