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Miso Soup with Shiitake Mushrooms and Poached Eggs
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The backbone of this simple vegetarian soup is a quick and easy broth made with nothing more than water, red miso, garlic and tomato paste. Fresh shiitake mushrooms, silken tofu and runny-yolked poached eggs add full flavor and satisfying richness. You can use any type of cooked white rice, but make sure it is warmed before portioning so it doesn't cool the soup. Shichimi togarashi is a fragrant Japanese spice blend. Sprinkled onto soups and broths, it adds a touch of piquancy and chili heat; look for it sold in small jars in the Asian aisle of the supermarket.
4
Servings
Tip
Don't use white miso; its flavor is too mild for this soup. Also, don't use dried shiitake mushrooms. We much preferred the taste and texture of fresh. Finally, don't bring the water to a full boil when poaching the eggs. The gentle simmer allows the eggs to retain their shape.
35 minutes
4 medium garlic cloves, smashed and peeled
2 tablespoons tomato paste
½ cup red miso
4 large eggs
5 ounces fresh shiitake mushrooms, stemmed and thinly sliced
14 ounce container silken (soft) tofu, drained and cut into rough ¾-inch cubes
2 cups cooked white rice, warmed
1 bunch scallions,thinly sliced
Shichimi togarashi, to serve
Toasted sesame oil, to serve
Ingredients
-
4
medium garlic cloves, smashed and peeled
-
2
tablespoons tomato paste
-
½
cup red miso
-
4
large eggs
-
5
ounces fresh shiitake mushrooms, stemmed and thinly sliced
-
14
ounce container silken (soft) tofu, drained and cut into rough ¾-inch cubes
-
2
cups cooked white rice, warmed
-
1
bunch scallions,thinly sliced
-
Shichimi togarashi, to serve
-
Toasted sesame oil, to serve
Directions
-
01In a large saucepan over medium, combine the garlic and tomato paste. Cook, stirring occasionally, until the tomato paste has browned, 2 to 3 minutes. Add 6 cups water, then whisk in the miso. Bring to a simmer, then reduce to medium-low and cook, uncovered, stirring occasionally, for 5 minutes.
-
02Strain the broth through a fine mesh strainer set over a medium bowl. Return the broth to the pan; discard the solids in the strainer. Add the mushrooms and bring to a simmer over medium-high, then reduce to medium and cook, uncovered, until the mushrooms are tender, about 10 minutes.
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03While the mushrooms cook, fill a 10-inch skillet with at least 1 inch of water and bring to a simmer over medium-high. Line a large plate with paper towels. Crack each egg into a small bowl or cup. One at a time, carefully tip the eggs into the water near the edge of the pan. Once all eggs have been added, cover the pan and turn off the heat. Let stand until the whites are set but the yolks are still soft, 3 to 5 minutes. Using a slotted spoon,gently transfer each egg to the prepared plate to drain.
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04Add the tofu to the broth, leaving behind any liquid, and stir gently. Divide the rice evenly among 4 serving bowls, then ladle in the soup. Carefully place a poached egg on top of each serving. Sprinkle with the scallions and shichimi togarashi, then drizzle lightly with sesame oil.
Reviews
January 17, 2023
This soup is beyond delicious!!!!
The only thing I changed was the poached egg to a 6 minute hard boiled egg but otherwise the same. This recipe is so good, we added to our weekly rotation for dinners!!!
February 19, 2023
Delicious!
Easy and delicious. Wanted to make use of some Kale in my fridge so when I reheated the next day I added chopped kale and it was still good
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