Recipe Friday: Mushroom, Tofu, Pak Choy & Miso Soup

by Sasha Wilkins on March 22, 2013 · 10 comments

miso, mushroom, tofu & pak choy soup

I am developing a dangerous addiction to Marigold Organic Instant Miso Bouillon Powder.  It’s delicious, and makes a just-as-good-as-a-restaurant broth in which to poach vegetables, and soak cellophane noodles, for my go to incredibly healthy lunch.

There’s no oil, no sweet stuff and barely any carbs, but the miso soup means it is very filling. (It’s been proven that eating food in a broth or soup increases satiety.)  It also takes about five minutes including prep. I know it seems counter-intuitive to just throw mushrooms in liquid (instead of frying them), but poaching is very quick, and keeps them juicy and plump.

Honestly, this could not be simpler.  For one person, half fill a medium sauce pan with boiling water from the kettle, and stir in 2 or 3 heaping teaspoons of Miso powder to taste (there are plenty on the market if you can’t get hold of the Marigold).

Throw in a large handful of chopped mushrooms – I used shitake from the Chinese supermarket I wrote about earlier this week, and normal white ones, two heads of pak choy greens, trimmed & chopped into pieces, and five or so chunks of pre-fried tofu sliced up.

The tofu was bought from the Chinese supermarket too, but you can use any kind of beancurd as it just needs warming through. I prefer to use pre-fried or marinated for the chewy texture and flavour but, if you like the wobbly fresh stuff, it’s great in this soup too, but add it at the end as it will break up if you push it around.

It should take about 4-5 minutes tops for the mushrooms to cook through and the greens to soften. After three mins, I add a small handful of broken up cellophane (glass) noodles (made from mung beans) as they cook extremely quickly. (If you prefer you can just soak them in boiling water in advance and add them at the end to hot up.)

At the same time as the cellophane noodles, I added a handful of enoki mushrooms – the long thin white ones that look like aliens, as they barely need any cooking.

miso, mushroom, tofu & pak choy soup

And that’s it. You could add spinach leaves, Chinese leaves, broccoli, cabbage…any greens will do, although of course broccoli and cabbage need a little longer cooking time. It’s pretty impossible to overcook the poached muchrooms so don’t worry about the effect of a longer cooking time.

If you want some heat – I always do -  splash some chilli oil in your soup as you serve it. That’s the pretty option. You could also stir in some Sriracha sauce.

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{ 9 comments… read them below or add one }

s March 22, 2013 at 14:43

Mmmmmm…want. Mushrooms and miso – what could be better as it still snows outside my bedroom window? And yes to the chili oil. Bring it on. x s

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Tania Kindersley March 22, 2013 at 15:03

You must be sending thought waves to Scotland. On first shop after long snowy drive home from the south, I was overcome with delight to find cellophane noodles in my local supermarket. (Unheard-of sort of thing up here.) And now I have the lovely recipe to use them. Also very happy to know am not the only person quite fixated on the brilliance of Marigold, in all its forms. xx

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Clary March 22, 2013 at 15:23

Yum, that’s mouth watering. I’m so going to be making it. Cx

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Haidee March 22, 2013 at 16:12
Happimess March 22, 2013 at 16:59

Ooo yummy. I love these soup dishes. So filling and healthy.

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carolinefo March 23, 2013 at 08:30

That looks and sounds wonderful, Sasha – I’m going to make it this week.
I’m very conscious as I come towards the end of my chemo about the need to eat very healthily indeed afterwards, because that will help prevent the cancer from coming back.

It’s pretty hard to focus on healthy eating during the chemo, because the steroids make you crave – no, DEMAND that you eat – carbs, and also your taste buds go so doollally that it’s simply a question of what you can find that you actually want to eat.

From everything I have read about cancer, nutrition, and ‘anti-inflammatory’ foods which help prevent chronic diseases in later life as well as cancer, this kind of recipe is EXACTLY the kind of food one should be eating: delicious as well as healthy, and it’s the kind of thing I’m going to be focusing on cooking over the summer as I convalesce, so thank you!

C xxx

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Catherine March 23, 2013 at 09:46

Fantastic looking soup. Have you ever added any whole garlic cloves at the initial stage? I make a garlic soup where I boil the whole cloves at the beginning and then add greens, and some noodles, and beaten egg tempered with some broth.

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Janie April 2, 2013 at 11:16

Well this is handy as I’m trying tofu for the first time and was looking for a recipe
Thanks Jx

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Chic 'n Cheap Living April 5, 2013 at 03:26

This is random, but I have saved your post for a bit to remind myself to find miso bouillon powder (does it exist in Asia, do they sell it in NYC?) Anyway, thanks for the reminder that I should use my miso paste and create light and tasty looking soups as well.

xoxo,
Chic ‘n Cheap Living

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