The recipe makes a meal for one person or can be served in two smaller servings. Traditional miso soup usually contains squares of soft tofu. I used extra firm in this soup because it is what I had available. I like both soft and firm varieties of tofu in miso soup. Bean thread vermicelli cooks in minutes. I buy a 10.5 ounce package that is divided into 8 separate portions and I use one piece for this soup. It’s funny because the nutrition panels says there are 6 servings in the package, not 8. The first time I made this soup I did not add the ginger and garlic and it was delicious. I loved it so much I had to make it again the next day, but then I added fresh ginger and garlic. It was also delicious!
3 cups water
5 oz (1/3 package) firm tofu cut in small cubes
1.3 ounces bean thread (mung bean vermicelli)
1 small piece (about 3 inches long) dried wakame
1/4 cup dried shiitake mushrooms
2 scallions chopped
1/3 bunch cilantro chopped
optional: 1-2 Tablespoons minced ginger
optional: 1-2 Tablespoons minced garlic
1 Tablespoon sweet white miso (We use South River Miso.)
In a saucepan bring 2 cups of water to a boil. Lower the heat to medium and add in the tofu cubes, bean thread, wakame, mushrooms and garlic and ginger if using. Cover and let cook for about 5 minutes.
In a small bowl, beat the miso into the remaining 1 cup of water until incorporated. Set aside.
Add the cilantro and scallions to the soup and cook for a couple of minutes. Remove from heat.
Allow soup to cool for a few minutes before stirring in the miso mixture.