How to Make Miso Mushroom & Greens Breakfast Soup
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In a small saucepan, bring vegetable broth to a simmer over medium heat.
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Add shiitake mushrooms; cook for 3 minutes until softened.
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Stir in miso paste until dissolved.
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Add tofu and simmer for 2 more minutes.
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Remove from heat, stir in spinach to wilt, then pour into a bowl.
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Top with sliced green onion and sesame seeds. Serve hot.
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Pro Tips for Perfect Miso Mushroom & Greens Breakfast Soup
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of low-sodium vegetable broth, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Miso Mushroom & Greens Breakfast Soup?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Miso Mushroom & Greens Breakfast Soup?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for low-sodium vegetable broth?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
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