Recipe courtesy of Diana Shaw
Show: Cooking Live
Save Recipe Print
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Put the water in a large saucepan. Add 3/4 of the scallions, reserving the rest. Add the mushrooms, ginger and carrot. Bring to a boil over medium-high heat, cover, and turn the heat down to medium-low. Simmer until the vegetables are soft, about 30 minutes.

Strain the broth through a fine sieve. Remove the mushrooms from the sieve and reserve. Discard the remaining vegetables. Return the broth to the saucepan over low heat. Thinly slice the mushrooms and add them to the broth along with the remaining scallions. Stir in the miso thoroughly, never allowing the mixture to boil. Stir in the tofu. Serve warm.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Miso Glazed Cod

Recipe courtesy of Ellie Krieger

Miso-Ginger Marinated Grilled Salmon

Recipe courtesy of Bobby Flay

Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Squash Soup

Recipe courtesy of Alton Brown

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Potato Leek Soup

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories