miso soup with vermicelli, mushrooms and tofu

Miso Soup with Vermicelli, Mushrooms and Tofu

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Ingredients

4 cups vegetable stock
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sake
Pinch of sugar
1 tablespoon miso paste
1 12-ounce package firm tofu, cubed
3 ounces shiitake mushrooms, thinly sliced
2 ounces enoki mushrooms
4 ounces vermicelli
2 cups baby spinach
1 hard boiled egg, quartered, for serving
Red kamaboko, steamed fish cake, thinly sliced, for serving
Togarashi, Japanese chili pepper, for serving

Directions

Heat a large stockpot or Dutch oven over medium heat. Add vegetable stock, soy sauce, mirin, sake and sugar, whisking to combine. Bring to a boil and stir in miso paste until dissolved, about 1-2 minutes.
Add tofu, mushrooms and vermicelli; reduce heat and simmer until noodles are cooked through, about 4-6 minutes. Stir in spinach until wilted, about 1 minute.
Serve immediately, garnished with hard boiled egg, fish cake and Japanese chili pepper, if desired.

Miso Soup with Vermicelli, Mushrooms and Tofu

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