Winter Miso Soup

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Credit: Martin Yan
Skills for Culinarians Day Cookbook, July 2004


4 dried black mushrooms
1 large carrot
1/2 lb. sweet potatoes or yams
1/2 of a 14-oz. package regular-firm tofu
1/4 cup diced bamboo shoots
4 cups Japanese soup stock (dashi)
2 T sweet cooking rice wine (mirin)
4 slices ginger, each the size at a quarter
1/3 cup fermented soybean paste (white miso)
2 green onions, cut into 1/2-inch lengths


1) Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems; cut caps into 1/2-inch squares. Cut carrot and sweet potatoes into 1/2-inch cubes. Drain tofu and cut into 1/2-inch cubes.

2) Place mushrooms, carrot, sweet potato, bamboo shoots, dashi, mirin and ginger in a 2—quart pan. Bring to a boil; reduce heat, cover and simmer until vegetables are tender, 6 to 8
minutes. Remove ginger.

3) Stir in miso; blend until smooth. Add tofu and green onions. Simmer until tofu is heated through, 2 to 3 minutes. Ladle into individual soup bowls.


4-6 portions



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