- 900 mL vegetable broth
- 300 mL of mushroom broth (optional)
- 3 TBSP of soybean paste
- 1 chopped Portobello Mushroom
- 3 chopped Cremini Mushrooms (or any variety you prefer)
- 2 head of chopped bok choy
- 4 TBSP of chopped green onion
- 1 block of medium-firm tofu
- 3 packs of seaweed
In a large pot on low heat, add 900mL of vegetable broth and 300 mL of mushroom broth. It’s important to use a low heat setting because you do not want the broth to get too hot or reach a boil. Add 3 TBSP of soybean paste and stir gently until dissolved. Taste the broth and add more soybean paste as desired. Next, chop the mushrooms and add to the pot. Stir gently. Then chop the bok choy and green onion and add. Stir gently and check to make sure the broth is not too hot. You should be able to taste it without burning your tongue. Cut the tofu into small cubes and add to the pot. Finally, cut the seaweed in half and add to the miso soup. Stir all ingredients together gently. You will know the miso soup is ready when the mushrooms are fully cooked. Enjoy!
Total cooking time is around 10-15 minutes.
*Feel free to use any type of mushrooms. Portobello mushrooms have a nice, meaty texture which makes this miso soup extra filling, and I love the extra flavor from the mushroom broth.