This miso soup with watercress and shiitake mushrooms is a comforting, nutrient-rich dish, perfect for any time of year. It’s packed with umami flavor from mellow white miso, tender tofu, and earthy shiitakes, balanced by the peppery brightness of fresh watercress. Quick to prepare and brimming with wholesome ingredients, this recipe offers an easy way to bring warmth and nourishment to your table.
Ingredients
- 1 tbsp. olive oil
- 1 yellow onion, finely chopped
- 1 tbsp. peeled and finely chopped fresh ginger
- 3 cloves garlic, minced
- 4 cups vegetable stock
- 2 tbsp. mellow white miso
- ¼ lb. firm tofu, drained and cut into ¼ inch dice
- 3 oz. fresh shitake mushrooms, stemmed, brushed clean, and caps thinly sliced
- 1 cup watercress leaves
- 1 green (spring or scallion) onion including tender green top, thinly sliced crosswise
Directions
- In a large saucepan, heat the olive oil over medium heat. Add the yellow onion and sauté until soft and translucent, about 4 minutes. Add the ginger, and garlic and sauté until the tomatoes are softened, about 5 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer.
- Whisk in the miso until dissolved. Add the tofu, mushrooms, and watercress and simmer until the tofu is heated through and the mushrooms and watercress are softened, about 1 minute.
- Ladle into warmed individual bowls and garnish with the green onion. Serve immediately.
This recipe serves 6.
More About Cruciferous Vegetables and Recipes
Did you know cruciferous vegetables like watercress and cauliflower are packed with amazing health benefits? Discover more about these powerful veggies in another article here!
