Miso Soup with Stuff In

We had miso soup packets sitting around that were expiring soon. I think I got them all, but I might have left a breeding population, in which case we’ll have another set of miso soup packets to use up in a couple months. And, obviously, I made soup with them. But T doesn’t like soup that’s mostly broth – neither do I, really, but not to the point of not eating it. So I made a meal soup that turned out surprisingly delicious.

Ingredients:

  • 3 miso soup packets
  • 1 block tofu
  • 1 thing of sliced shiitake mushrooms
  • handful or two of string beans/green beans – the kind not from a can
  • sweet soy glaze or other marinade

I started off a couple days ago slicing the block of tofu into slices and sticking it in a container with marinade – making sure there was marinade between each slice. I went with sweet soy glaze, because it was right there in the store looking convenient. I think it worked really well, though – didn’t overpower the taste of the mushrooms.

Then today I rinsed the mushrooms and sautĂ©ed them in butter, low and slow. I cleaned the string beans, too, and cut them into bite-sized bits. Once the mushrooms were done, I put the mushrooms in a bowl with the string beans and started the tofu in the same pan – luckily it was large enough to hold all of the slices, but you might have to do it in batches. I raised the temperature to the low end of medium.

When I flipped the tofu, I also started about 4 cups (probably?) of water to boil. When the water got hot but not yet simmering, I threw in the beans and mushrooms. I wanted just the edge off the crispness of the beans, but not for them to be super cooked.

The tofu started to look about done, so I used a spatula to cut it into little cubes. Extra firm tofu still gives way really easily. I turned down the heat, but left the tofu on. When the soup came to a boil, I added the miso packets, turned the heat down, and dumped in the tofu. Give that like a minute, turn off the heat, and serve.

It’s delicious!

If you’re not strictly vegetarian, add a dash or five of Worcestershire Sauce to round out the flavor a bit (it’s got anchovies in it, so not exactly vegetarian-friendly).

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