Mushroom Miso Soup

I like miso soup every once and a while (especially when the craving for something salty hits). The convenience of buying the pre-made, dry version is ruined by the fact that they all contain "bonito"; a type of fish. I haven't been able to find a packaged mix that doesn't contain bonito so I ended up trying this quick and easy homemade recipe for mushroom miso (I used dried shitake, portabello, and enoki)


 

A bundle of enoki mushrooms

The soup is surprising hearty—using enoki gives the texture of noodles in your soup.


Ingredients:
5  cups water
1/2 cup of dried mushrooms
2-3 tablespoons miso paste
3/4 pound assorted, thinly sliced mushrooms (shitake, oyster, enoki, king, lobster etc)
1 tablespoon olive oil
1 red bell pepper, diced
300 grams tofu, cubed
2 green onions, chopped

Directions:
In a large pot, bring the water and dried mushrooms to a boil. Turn off the element, and let the mushrooms steep for about 15 minutes. Add the miso paste and mix well.

In a skillet, saute the mushrooms in the olive oil. Add the bell pepper and continue cooking for another 2-3 minutes. Add the mixture to the miso broth along with the tofu and green onions.

Serves 4
Nutritional Breakdown Per Serving
  224 Calories
  8 g Fat (29.1% calories from fat)
  12g Protein
  32g Carbohydrate
  6g Dietary Fiber
   0mg Cholesterol
   337mg Sodium