Miso Soup with Leeks, Mushrooms and Greens
- shiitake mushrooms
- broth (vegetable broth suggested)
- seaweed/kombu (optional)
- soy sauce
- rice cooking wine (mirin)
- Miso paste
- salt and pepper to taste
- Greens: chard, bok choy, spinach etc
- tofu (1 package, extra firm)
- Garnishes: sliced scallions, sesame seeds, furikake, sesame oil
A good combination to match umami-rich food is low tannin and high acidity wines.
Total Time: 20 minutes
Recipe by Feasting at Home
1. In a large pot, saute shitake mushrooms and leeks in a little oil over medium heat, until golden and fragrant.
2. Add the broth and bring it to a simmer. (add a sheet of kombu to the simmering soup for nice flavor)
3. Prep the miso paste. Add 3 tablespoons to a bowl. (white miso with has a subtle flavor) Add some warm broth and whisk to combine. Set this aside until the very end. You don’t want to boil or overly heat miso paste or you can kill all the healthy fermented bacteria here.
4. Carefully cut the tofu into small 1/2-inch cubes. Divide the tofu among serving bowls. Feel free to season with scallions, furikake, or sesame seeds and a drizzle of sesame oil. Keep in mind, that you can also make crispy tofu, for a heartier texture.
5. Add the greens to the soup and stir until just wilted, bring to a simmer. turn off the heat. Stir in the miso paste that was mixed with broth- and do not boil.
6. Taste and season with soy sauce, salt, and pepper. Add bonito granules if you like.
7. Once you are happy with the flavor, ladle the hot miso soup over the tofu. Add scallions, and toasted sesame seeds, a drizzle of sesame or furikake is nice….
- 2020 Vineyard Selection Cabernet
- 2020 Estate Cabernet Sauvignon
- 2020 Sangiovese
- 2020 Cab/Syrah