Miso Soup with Shiitake Mushrooms and Poached Eggs
- Makes4 servings
- Cook Time35 minutes
- 3
The backbone of this simple vegetarian soup is a quick and easy broth made with nothing more than water, red miso, garlic and tomato paste. Fresh shiitake mushrooms, silken tofu and runny-yolked poached eggs add full flavor and satisfying richness. You can use any type of cooked white rice, but make sure it is warmed before portioning so it doesn't cool the soup. Shichimi togarashi is a fragrant Japanese spice blend. Sprinkled onto soups and broths, it adds a touch of piquancy and chili heat; look for it sold in small jars in the Asian aisle of the supermarket.
Don't use white miso; its flavor is too mild for this soup. Also, don't use dried shiitake mushrooms. We much preferred the taste and texture of fresh. Finally, don't bring the water to a full boil when poaching the eggs. The gentle simmer allows the eggs to retain their shape.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.