Nutritious Okra Miso Soup
Tofu and Mushrooms

Make a comforting vegetarian Japanese soup featuring fresh okra slices, tender tofu chunks, and savory miso broth.

Ingredients

• چند okra
• 1 small carrot
• 1 small bunch shimeji mushrooms
• 1 small block tender tofu
• 600 ml boiling water
• to taste dried wakame
• 1 spoonful organic miso paste

Instructions

1. 1Wash and Slice the Okra

   

   Take a few fresh okra, wash them thoroughly, cut off the stems, and slice the okra into small pieces on a wooden cutting board.

   Tip: Ensure the stems are neatly trimmed before slicing to keep the pieces uniform.
2. 2Cut the Carrot

   

   Take a small carrot, wash it clean, and cut it into small chunks using a knife on a wooden cutting board.

   Tip: Cut the carrots into bite-sized chunks so they cook evenly with the other vegetables.
3. 3Prepare the Shimeji Mushrooms

   

   Take a small bunch of shimeji mushrooms, cut off the root cluster, and gently pull or loosen them apart on a wooden cutting board.

   Tip: Loosening the mushrooms helps them cook faster and distribute evenly throughout the soup.
4. 4Cube the Tofu

   

   Take a small block of high-protein tender tofu and carefully cut it into small blocks on a wooden cutting board.

   Tip: Handle tender tofu gently with a sharp knife to prevent it from crumbling.
5. 5Combine Ingredients in the Pot

   

   Transfer all of the freshly cut okra, carrots, mushrooms, and tofu from the white plate into a metal cooking pot.

   Tip: Add all prepared ingredients together to ensure they are ready for boiling simultaneously.
6. 6Pour Boiling Water and Boil

   

   Pour about 600 milliliters of boiling water into the pot over the vegetables and tofu, turn the heat to high, and boil for about 2 minutes.

   Tip: Using boiling water helps start the cooking process instantly and locks in the freshness of the vegetables.
7. 7Add Dried Wakame Seaweed

   

   Take some dried wakame seaweed using a spoon and carefully add it into the boiling soup pot to enhance the fresh taste and nutrition of the broth.

   Tip: Adding dried wakame helps make the soup even more fresh and nutritious.
8. 8Add Organic Miso Paste

   

   Scoop a spoonful of organic miso paste, made from fermented organic soybeans and organic rice, and add it directly into the boiling pot of soup.

   Tip: A single spoonful is typically enough to give the soup a rich and savory flavor profile.
9. 9Dissolve the Miso Paste

   

   Stir the soup gently using a ladle to ensure that the miso paste completely dissolves and blends evenly into the broth.

   Tip: The mucilage from the okra dissolves during this process, giving the soup a naturally thickened, mellow consistency.

Storage & Reheating

Burn It Off

Frequently Asked Questions