Spicy Ginger Miso Soup With Tofu

Ingredients

• 4 cups Dashi or vegetable broth
• 3 tablespoons Red miso paste
• 2 tablespoons Fresh ginger, grated
• 14 ounces Firm tofu, cubed
• 1 tablespoon Chili garlic sauce or Sriracha
• 3 stalks Green onions, sliced
• 1 cup Shiitake mushrooms, sliced
• 1 teaspoon Toasted sesame oil
• 1 tablespoon Dried wakame seaweed(optional)
• 2 cloves Garlic, minced

Instructions

1. 1

   In a medium pot, bring the dashi or vegetable broth to a gentle simmer over medium heat.

2. 2

   Add the grated ginger, minced garlic, and sliced shiitake mushrooms to the simmering broth.

3. 3

   Cook for 5-7 minutes until the mushrooms are tender and the ginger has infused the liquid.

4. 4

   Stir in the cubed tofu and dried wakame, allowing them to heat through for about 2 minutes.

5. 5

   In a small bowl, whisk the miso paste with a few tablespoons of the warm broth until smooth and lump-free.

6. 6

   Remove the pot from the heat and stir in the miso mixture and the chili garlic sauce.

7. 7

   Add the toasted sesame oil and half of the green onions, stirring gently to combine.

8. 8

   Ladle into bowls and garnish with the remaining fresh green onions before serving.