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 saut̩ed 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 Рluckily 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).