This is a very broth-y miso soup that was ridiculously easy and delicious.
6 cups vegetable broth (low-sodium)
1 package silken tofu – cut into pieces
1 package mushrooms, sliced
3 T white miso paste (I bought mine at Whole Foods)
Heat vegetable broth and add tofu and mushrooms. Scoop out about a cup of broth and mix the miso paste in the liquid before adding to the soup. Heat until mushrooms are cooked and serve.
Notes: Next time I’d like to find shitake mushrooms to include as well. Wakame would be good too.
Servings: 6 bowls