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Japanese Miso soup


  - 200 fresh tofu (you can replace it with boiled chicken)
  - 100 g mushrooms,
  -50 shiitake
  - 3 spring onions
  - 2 tablespoons Wok oil
  - 2 sachets seasoning paste for Miso soup
  - 1/2 or 1 tablespoon rice wine (optional).


Step by step: 

Drain the tofu and cut into cubes. Wipe the shiitake with a paper towel. Cut the stems off the shiitake. Cut all the mushrooms into thin slices. Rinse the onion and cut into thin slices. Heat the oil in a wok. Fry the mushrooms for 3 min. Add the tofu and continue frying for another minute. Add 415ml of boiling water and the paste from both sachets. Simmer for 10 min. Immediately before serving add the rice wine and the spring onion.




Taste: mild

Preparation time: 20 minutes

For: 2 persons



Products used in the recipe: