Tofu and Mushroom Miso Soup

I had this dish years ago in a Korean restaurant and it was so good! This dish is called bubbling tofu. The reason it's called bubbling tofu is because it's served in a cast iron bowl that keeps the soup basically boiling for about 5 minutes at your table. What makes this soup so luxurious is the thickness of the broth and flavor of the miso broth.

 

Ingredients:

32 ounce organic miso broth from Whole Foods

1 package firm tofu diced

1/2 pound crimini mushrooms

1/4 pound shiitake mushrooms

1/2 medium yellow onion diced

2 cloves garlic diced

2 heaping tablespoons corn starch 

1 bunch green onions

Cilantro

Chopped nuts

 

Preparation:

This is a one pot wonder and so easy to put together. Take an large 4 quart sauce pan, add the miso broth, reserving 1 cup, bring to a boil. Once at a boil, reduce to high simmer. Add the diced yellow onion, diced garlic, crimini and shiitake mushrooms and tofu and cook for 15 minutes.

 

Mix the corn starch with the reserved cup of miso broth and add to the soup. This should thicken it up quite a bit. You want the consistency of the soup to be like motor oil, not a great comparison, but I can't think of anything else. If the soup didn't get thick enough, mix another heaping tablespoon in with a half cup of water and mix into the soup. The soup is done.

 

To serve, place a portion of soup into a serving bowl. Garnish with chopped green onions, chopped cilantro and chopped nuts. Yummmm!