Hearty miso soup with shiitake mushrooms – a detailed recipe cooking. 
Time: 55 мин. Complexity: easy Servings: 6 – 8 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1/4 Art. katsuobushi (flakes of smoked dried tuna bonito)
- 3 pieces of seaweed kombu (170 gr.)
- 85 gr. dried shiitake mushrooms
- 1/2 tbsp. light pasta miso
- 450 gr chopped quarters of young cabbage bok-choi
- 225 gr. Diced Tofu Cheese
- 1 bunch finely chopped green onions (white and green parts separately)
- 1 chopped piece of fresh ginger (2.5 cm.)
- 3 cloves garlic
- 2 tbsp. l fried sesame oil
- 8 tbsp. water
Recipes with similar ingredients: tuna, shiitake mushrooms, side cabbage choi, tofu, seaweed, ginger root, green onion, garlic, miso (soybean paste), sesame seeds
Recipe preparation:
- Pour sesame oil into a large soup pan, add white onion, ginger, garlic and put on medium heat. Cook a minute, add 8 tbsp. water. Rinse the combo and put in pan with katsuobushi. Bring to a boil and cook on weak fire 10 min. – do not let it boil. Take out the combo and set it aside.
- Add dried mushrooms and miso to the pan, cook with a weak boil for 10-15 minutes, until the mushrooms swell and become soft. Put bok-choy and cook until soft, about 10 minutes. Add tofu and cook another 5 minutes. Arrange the soup in bowls and decorate the remaining green parts of the onion. You can also lay on top slices of roasted chicken and soba crispy noodles.
