Tofu-Mushroom Miso Soup #SundaySupper
Steamy Kitchen Healthy Asian Favorites CookbookI’m stoked, jazzed, and generally thrilled to participate in this #SundaySupper event to celebrate the release of Jaden Hair’s new cookbook, Steamy Kitchen’s Healthy Asian Favorites, and to feature one of the recipes here. I’m giving away one of her cookbooks too (details below). Jaden is an award-winning blogger, cookbook author, food writer and television chef. I was one of 20 bloggers chosen by the #SundaySupper group to receive the new cookbook. What I appreciate most about Steamy Kitchen’s Healthy Asian Favorites is that most ingredients in the cookbook can be made with staple ingredients that most home cooks are likely have on hand: fresh vegetables such as carrots, peppers, tomatoes, celery, and green beans; starches like rice and noodles, plus fish and other proteins.
Boiled Kombu

Tofu, miso paste, Kombu (a sea vegetable), and aged, dried bonito (fish) flakes, are items that I keep in the kitchen, because I love to make miso soup. Today I’m featuring “Tofu-Mushroom Miso Soup,” a recipe in Jaden’s new cookbook that is as tasty as it is nutritious and comforting. Dashi, the soup stock for miso, can be made from scratch using Kombu and bonito flakes or from instant dashi mixes. I make mine the non-instant way, partly because I like playing with sea vegetables and reusing them (I dry the kombu in the oven on low heat and use it once more).
Dashi (After Adding Bonito Flakes and Straining)

Jaden’s “Tofu-Mushroom Miso Soup” includes an egg, which adds texture and extra protein. This recipe is flexible and allows varying types of mushrooms and leafy vegetables to be included. I used chanterelle mushrooms and baby bok choy in   the soup pictured. Steamy Kitchen’s Healthy Asian Favorites combines fresh, healthy ingredients and flavors in its recipes and is beautifully photographed (by Jaden herself). But don’t take just my word, 19 other #SundaySupper bloggers are featuring recipes from Jaden’s book and blog. Click on the links below to see other dishes and recipes.

I’m Giving Away One Cookbook!
Jaden Hair’s new cookbook is a useful addition to your kitchen library. You can enter to win one of these cookbooks by following the directions below. Join the #SundaySupper chat at 7 p.m. EDT on Twitter when 20 additional cookbooks will be given away.

Recipe: Tofu-Mushroom Miso Soup
Reprinted with permission from Steamy Kitchen’s Healthy Asian Favorites by Jaden Hair, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.Steamy Kitchen Social Media

4 cups dashi (page 14) or vegetable stock (page 11)
6 ounces firm tofu, cubed
4 ounces fresh mushrooms, sliced
1 handful leafy vegetables, like baby bok choy, napa cabbage, spinach, or kale, coarsely chopped
1 egg, whisked
2 tablespoons chopped green onion
4 tablespoons miso paste

In a saucepan, bring the dashi to a boil. Add the tofu, mushrooms, and vegetables. While stirring the dashi, slowly pour in the whisked egg. Cook for 2 minutes. Remove from the heat.

Ladle about 1/2 cup of the hot dashi into a bowl with the miso paste. Use a fork or whisk to blend the miso paste. Pour all of the miso into the pot and stir gently. Top with green onions and serve immediately.

Here is how to enter to win. You must do both, #1 and #2, to have an eligible entry:

1. Tell me what your favorite Asian dish is, in a comment below, and include your twitter handle in the comment. Comments must be posted by 8pm Eastern time today (Sunday, March 10, 2013).

2. Join in the conversation during the live #SundaySupper chat on twitter from 7pm to 8pm Eastern Time today (Sunday, March 10, 2013). Your tweet(s) must contain the #SundaySupper hashtag.

The winner will be chosen randomly from the eligible entries. The winner will be notified via email. Note: Giveaway open for United States residents only. Contest ends on Sunday, March 10, 2013 at 8pm Eastern Time.

Here’s where you can find her book (also available from major booksellers):

Disclosure Statement:
I was provided with a copy of Steamy Kitchen’s healthy asian favorites for my review. All opinions are my own.

Join the Sunday Supper Team along with Jaden Hair this Sunday at 7pm Eastern Time on twitter, just follow the #SundaySupper hashtag. We are giving away 20 copies of Steamy Kitchen’s Healthy Asian Favorites Cookbook. You don’t want to miss this week’s #SundaySupper Event!

Tofu-Mushroom Miso Soup

Supper for a Steal
Galactosemia in PDX
Pescetarian Journal

Crispy Rice Patties
Juanita’s Cocina
Basic and Delicious

Thai Larb Lettuce Chicken Cups

Hezzi-D’s Books and Cooks
Cupcakes and Kale Chips
Ruffles & Truffles

Miso Cod
I Run For Wine
The Girl In the Little Red Kitchen
Family Foodie

Sake Steamed Mussels
That Skinny Chick Can Bake

Salmon Honey Teriyaki
Big Bear’s Wife

Korean Beef Bites
Magnolia Days
Mama Mommy Mom

Mapo Tofu
An Appealing Plan
Hip Foodie Mom

Mango Brulee
Mom’s Test Kitchen
Flour on my Face

The following Sunday Supper Contributors will be joining us with some of their favorite recipes from the Steamy Kitchen blog:

Vegetable Spring Rolls by Mangoes and Chutney
Kung Pao Chicken by Cravings of a Lunatic
Prime Rib Roast with Miso au jus by The Urban Mrs.
Kickin’ Tequila Shrimp by Gourmet Drizzles
Korean Beef Rice Bowl by Crispy Bits & Burnt Ends
Pan Fried Shrimp and Pork Fried Potstickers by Dinners, Dishes and Desserts
Shrimp Curry by Ninja Baking
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Latest posts by Alaiyo Kiasi-Barnes (see all)


  1. says

    This is beautiful Alaiyo! I love seeing how the three of you each intererpreted this recipe and the unique and beautiful presentations… so much fun! Can’t wait to try!

    My favorite Asian food is Mongolian Beef and my Twitter is @Gourmetdrizzles

  2. says

    We have been trying to eat more fish. Although tofu is a hard sell around here, your soup does look tempting. Favorite Asian food: BBQ pork steamed buns. Twitter: @of_books.

  3. says

    I learned so much about miso from your post! I’ve always loved it, but I guess I took it for granted? Thank you for educating us!

    My favorite dish is Vegetarian Hot & Soup Soup, but after today I think I might have to try the tofu-mushroom miso… I just might have a new favorite! @FF2FFBlog

    • says

      Hi Melanie! Miso is just the best. You don’t have to stop at soup. You can spread it on fish, burgers, for example, for that extra jolt of “Umami” flavor after cooking. Thanks for entering to win the contest, and good luck!

    • says

      Hi Donna, and thanks! I’m loving this cookbook so much. I made the Mango Brulee last night for company, and they really liked it. I’m looking forward to trying more of the fish and vegetarian recipes.

  4. says

    When I lived in Japan for 3 years I almost had miso for every meal, 3 times a day and I miss it so much! This recipe looks so easy and something that I could make here in the states to bring back that wonderful taste of miso soup! I also love the bowl that you used! It is gorgeous!!!

    One of my favorite Asian meals is cold soba noodles that are served with wasabi and scallions. Less than an hour now until #SundaySupper chat! @frogger097

  5. says

    Hi Shannon,

    Thanks for sharing your experience with miso. I too love the taste, so much. Thanks for entering the giveaway. Good luck! See you soon at the chat.


  6. says

    My favorite Asian meal is good old fried rice, partly because I can use leftover rice and any other leftovers in the fridge. But I think I need to up my game, especially after seeing all the good ides over at the #SundaySupper Chat!

  7. says

    I’m so glad you talked about kombu, dashi, miso and all the things that makes soup so nice, Alaiyo. Your photo of the tofu mushroom miso soup looks very comforting and lovely =)

  8. says

    Miso soup indeed is very comforting. In Korea, woman have kelp soup after giving birth because it’s high in iron and it helps regenerate blood. Kind of like miso soup. 😉

    • says

      That’s very interesting. I know that sea vegetables are high in iron and minerals, so it makes sense that it ‘s said to help to generate blood. I absolutely love the stuff! Thanks for visiting and commenting Sarah!


  9. says

    Mmm … this looks great … and I could easily veganize it. I’ve made several of Jaden’s recipes and they are easy to veganize while still maintaining the essence of the dish. I use veggie broth or even water in my miso soup (we have it several times a week) … it’s lovely. Thank you for sharing this recipe!

    • says

      Thanks Cyndi! You can absolutely veganize the dish with veggie broth, which I recommend over water since the broth ups the flavor! I always appreciate your comments!


  10. says

    Missed the cookbook giveaway cut off, but that’s OK. Just wanted to let you know that the soup looks fabulous. Have you ever made miso soup with another type of miso? Always wondered if red miso would work…

    • says

      Hey Crystal! Yes, red miso would work very well too. I have both and have made the dish with red miso. The red-miso flavor is a bit more assertive than white miso, but it’s just as fabulous!

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