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Combine the mushrooms and 5 cups water in a large saucepan and bring to a simmer.
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Cover and simmer gently for about 10 minutes.
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Add the snow peas and tofu.
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Simmer just until the snow peas are tender-crisp, about 3 minutes.
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5
Stir in the scallions and dissolved miso, remove from the heat, season, and serve.
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6
In Japan, miso soup is often eaten for breakfast.
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For the Western palate though, I think miso soup is more likely to find acceptance as an appetizer, as it does in Japanese restaurants.
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Miso, a salty, pungent paste made of fermented soybeans, adds a full-bodied flavor to soup broth.
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Youll have better luck finding it in natural foods stores than in supermarkets.
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If youre unfamiliar with the flavor of miso, start with 2 tablespoons in these recipes.
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Taste, then add more dissolved miso to your liking.
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Please be aware that once miso is stirred into hot water, it should not be boiled; otherwise, its beneficial enzymes will be destroyed.
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Miso comes in several varieties, falling under three basic categories: pure soybean, soybean with barley, and soybean with rice.
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Soybean (hatcho) miso is the most pungent and intense; rice varieties, of which there are several, are the mildest; and barley (mugi) miso falls somewhere in the middle.
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Shiro miso is one variety of mild, yellowish miso (sometimes labeled mellow white) that is popular in our domestic natural foods markets.
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Any type of rice miso makes tasty dressings and sauces.
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All varieties of miso work well in soupwhich to choose is entirely up to you and your palate.
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Calories: 105
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Total Fat: 2g
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Protein: 7g
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Carbohydrate: 14g
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Cholesterol: 0mg
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Sodium: 561mg
