Mushroom Miso Soup
6 cups water
1/4 cup soy sauce
1/4 cup sesame oil
2 tablespoons consommé powder
1 teaspoon salt
4 tablespoons miso paste
6 large garlic cloves, chopped
1 large onion, thinly sliced
1 lb shiitake mushrooms, sliced
1 lb cremini mushrooms, sliced
1 pack beech mushrooms
1 package soft tofu, drained and diced into small squares
4 stalks chopped green onion, for garnish
In a large pot, boil water over medium heat. Add the soy sauce, sesame oil, consommé, salt, miso paste.
Stir to combine all the ingredients and bring to a boil.
Add the garlic and onion and simmer for 5-10 minutes.
Add the mushrooms and simmer for another 10-15 minutes.
Add the tofu and reduce heat.
Serve with fresh green onions.
Note:
Leftover soup should be stored in a tightly sealed container in the refrigerator, up to 5 days.
