Miso Mushroom Breakfast Broth

Name: Miso Mushroom Breakfast Broth
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 160 g Mushrooms; 180 g Firm tofu; 30 g White miso; 650 ml Water; 20 g Scallion; 2 g Nori seaweed

Mushrooms and tofu make a gentle morning broth, finished with miso, scallion and nori. Choose it when you want a warm savory breakfast without a skillet of eggs. Dissolve the miso in a little broth first so it distributes evenly. Add the nori near serving rather than leaving it to soften through the whole pot.

Miso broth with small mushrooms and cubes of tofu, topped with green leaves in a red bowl. — Representative photograph · Miso soup with nameko mushrooms and tofu by [puamelia] · Source · CC BY-SA 2.0. Full frame resized without enlargement, compressed as WebP; same-photograph responsive derivatives supplied. Representative mushroom and tofu miso broth. The source uses nameko mushrooms and a leafy garnish; the mushroom variety, nori and scallion presentation differ from this recipe. Not a photograph of a PANTRISORA kitchen trial.

East Asian · Preparation time: 10 min · Cook time: 12 min · Total time: 22 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

160 g Mushrooms
180 g Firm tofu
30 g White miso
650 ml Water
20 g Scallion
2 g Nori seaweed

Allergens listed for these ingredients · Soy. Check package labels.

Step-by-Step Instructions

Slice mushrooms, cube tofu and cut nori into thin strips. Bring water to a simmer and cook the mushrooms until tender.
Add tofu and heat gently. Take a small ladle of broth into a bowl and stir miso into it until smooth.
Turn off the heat and stir the dissolved miso into the pot. Divide into bowls and finish with scallion and nori.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, mixing bowl, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Do not replace miso with soy sauce by weight. Miso is a fermented paste supplying body as well as salt; check the miso's grain and allergen label.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.