Japanese Soup with Tofu and Mushrooms
Japanese Soup with Tofu and Mushrooms is a gluten free and dairy free recipe with 2 servings. One portion of this dish contains approximately 11g of protein, 3g of fat, and a total of 102 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 20 minutes. It works well as a pricey soup for Autumn. A mixture of tofu, miso paste, soy sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. If you like this recipe, you might also like recipes such as Tom Yum Soup With Mushrooms And Tofu, Miso Soup with Vermicelli, Mushrooms and Tofu, and Soba Noodle Soup with Tofu, Sweet Potato, Shiitake Mushrooms and Spinach.
In a medium saucepan, bring stock to a boil; reduce heat to simmer, add mushrooms, and cook for 3 minutes. In a small bowl, mix miso paste and soy sauce together; stir into stock along with tofu. Simmer 5 minutes, and serve topped with with green onion.