Any Korean meal will be served with a small bowl of miso soup. This simple soup can be quickly tossed together from almost anything. We came across these beautiful King Oyster mushrooms in our local market. Another great soup in the making! We use white miso here, but it comes in both red and white versions. Miso is high in protein, made from the soy bean.
Ingredients
1/2 cup water for soaking
1 Tablespoon dried Hijiki seaweed
3 cups of water
1 stalk of celery, sliced thin
2-3 king oyster mushrooms, cut in large dice
1/2 to 1 cup diced firm tofu
2 scallions, both white and green parts, sliced thin
3 Tablespoons white miso
Miso Soup Instructions
In a small bowl, place the seaweed and cover with water to rehydrate.
Allow to soak for 30 minutes.
In a medium pan, place the water, celery and mushrooms.
Bring to boil, then reduce to medium low, cover and cook about 20 minutes.
Drain the seaweed and add to the soup stock.
Add the tofu and scallions.
Spoon in the miso and stir until dissolved.
Continue to heat over medium heat until all ingredients are heated through.
