Mushroom Miso Soup

A light and tasty soup from Ricardo that is the perfect starter for a Japanese dinner.

Preparation time: 20 minutes 
Cooking time: 15 minutes 
Yield: 4

Ingredients

• 5 cups water
• 1/2 cup shiitake mushroom
• 2 tablespoons miso paste
• 3/4 pound assorted mushrooms (shiitake, oyster, enoki, king, lobster, etc.), thinly sliced
• 2 tablespoons olive oil
• 1 red bell pepper, cored and diced
• 300 grams soft tofu, cut into cubes
• 2 green onions, chopped
• 1 pinch Salt and pepper

Directions

1. In a saucepan, bring the water and dried shiitakes to a boil. Remove from the heat and steep for about 15 minutes. Add the miso paste and stir to combine. Keep warm.
2. In a skillet, sauté the assorted mushrooms in the oil. Add the bell pepper and continue cooking for about 2 minutes. Season with salt and pepper. Add to the miso broth, along with the remaining ingredients. Adjust the seasoning.

Mushroom Miso Soup