Vegetarian Mushroom Miso Soup

Products you'll need:

CAMPBELL’S ® Ready To Use Mushroom Broth

CAMPBELL’S ® Ready To Use Mushroom Broth

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Ingredients

  • 1 carton (900 mL) CAMPBELL’S ® Ready To Use Mushroom Broth
  • 2 tbsp (30 mL) white  miso "fermented soy bean paste"
  • 1 tbsp (15 mL) sake (rice wine)
  • 1/4 cup (60 mL) dried wakame seaweed, sliced
  • 1/2 cup (125 mL) hard or soft tofu, cut in 1/4" (0.6 cm) cubes
  • 1/3 cup (80 mL) shiitake mushroom, thinly sliced
  • 1/3 cup (80 mL) white mushrooms, thinly sliced
  • 1/3 cup (80 mL) enoki mushrooms
  • 1/3 cup (80 mL) king oyster mushrooms, thinly sliced
  • 1/2 cup (125 mL) chopped green onion

Directions

  1. Pour broth into a medium saucepan, and bring to a low simmer.
  2. Add miso paste and sake and whisk until smooth.
  3. Add dried wakame seaweed, tofu, shiitake, white, enoki and king oyster mushrooms to the pan and cook for another 5 min.
  4. Ladle into bowls and garnish with chopped green onions.

Recipe tips

  • Add more miso instead of salt to season to taste.
  • Garnish with cracked black pepper before serving.

NUTRITIONAL INFORMATION

Amount Per Serving
Calories 90
Fat 2.5 g
Sodium 960 mg
Carbohydrate 9 g
Dietary Fibre 1 g
Protein 8 g
Calcium 8 %DV
  • Source of calcium

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