Sugar snap peas lend verdant appeal to Springtime Miso Soup, a steaming vegetable broth showcasing mushrooms and green onions.
Springtime Miso Soup
Makes 12 cups
Ingredients
- 12 cups vegetable broth
- 1 tablespoon dashi-no-moto* (optional)
- ½ cup miso paste*
- 1 (8-ounce) package sliced fresh shiitake mushrooms
- 1 (8-ounce) package sliced fresh baby portobello mushrooms
- ½ cup thinly sliced green onion
- 1 cup sliced snap peas
- 1 (16-ounce) package silken tofu, drained well and cut into ½-inch cubes
- Garnish: fresh basil, toasted sesame seeds, garlic blooms
Instructions
- In a large saucepan, bring broth to a boil over medium-high heat. Whisk in dashi-no-moto, miso paste, shiitake mushrooms, and portobello mushrooms. Reduce heat to a simmer and cook for 10 minutes.
- Add green onion and snap peas. Cook until heated through and brightened in color. Divide tofu among serving bowls and ladle soup over top. Garnish with basil, sesame seeds, and garlic blooms, if desired.
Notes
*Dashi-no-moto, available in granulated, powdered, and concentrated forms, offers an instant alternative to traditional dashi, a soup stock used often in Japanese cooking. We used HonDashi powder and Miso Master Red Miso, which are available at most Asian markets.
