Miso Soup with Vermicelli, Mushrooms and Tofu

Yield: 4 servings

Prep: 10

Cook: 10

Total: 20

Ingredients

4 cups vegetable stock
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sake
Pinch of sugar
1 tablespoon miso paste
1 12-ounce package firm tofu, cubed
3 ounces shiitake mushrooms, thinly sliced
2 ounces enoki mushrooms
4 ounces vermicelli
2 cups baby spinach
1 hard boiled egg, quartered, for serving
Red kamaboko, steamed fish cake, thinly sliced, for serving
Togarashi, Japanese chili pepper, for serving

Instructions

Heat a large stockpot or Dutch oven over medium heat. Add vegetable stock, soy sauce, mirin, sake and sugar, whisking to combine. Bring to a boil and stir in miso paste until dissolved, about 1-2 minutes.
Add tofu, mushrooms and vermicelli; reduce heat and simmer until noodles are cooked through, about 4-6 minutes. Stir in spinach until wilted, about 1 minute.
Serve immediately, garnished with hard boiled egg, fish cake and Japanese chili pepper, if desired.

This Miso Soup with Vermicelli, Mushrooms and Tofu recipe is brought to you by DAMN DELICIOUS

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