Ingredients
- 1 tablespoon canola oil, or more as needed
- 4 large shiitake mushrooms, stemmed and thinly sliced
- 1 bunch fresh chives, chopped
- 1 clove garlic, peeled and sliced
- ½ (14 ounce) package firm tofu, cubed
- 1 (14 ounce) can low-sodium beef broth
- 1 (14 ounce) can low-sodium chicken broth
- 2 ½ tablespoons white miso paste
Why This Recipe Is So Easy To Love
This soup is quick to make and full of comforting flavors. It’s light yet satisfying, perfect for a busy day or a simple meal. Plus, it’s packed with nutrients from miso and seaweed.
Cooking Hints
- Use low heat when adding miso to keep its flavor and probiotics intact.
- Soak dried seaweed briefly to rehydrate before adding to the soup.
- Taste and adjust seasoning at the end to avoid making the soup too salty.
- Soak dried seaweed briefly to rehydrate before adding to the soup.
- Taste and adjust seasoning at the end to avoid making the soup too salty.
Directions
Warm a bit of oil in a medium saucepan over medium-high heat. Toss in the mushrooms, chives, and garlic slices, and cook them for about a minute until they start to soften. Next, add the tofu and let it cook for another couple of minutes. Pour in both the beef and chicken broth, then stir in the miso paste until it’s fully dissolved. Bring everything to a boil, then lower the heat and let it simmer gently for around 10 minutes. Once it’s ready, ladle the soup into bowls and enjoy!
Serving Tips
Serve this warm with steamed rice or a side of pickled vegetables. It also pairs well with grilled fish or tofu for a balanced meal.
How To Store This Recipe
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on low heat to preserve the delicate flavors and nutrients. Avoid freezing, as it can affect the texture.
