Been really into making combinations of mushroom and miso soups lately. In the past, I've made mushroom and onion miso soup, mushroom and tofu miso soup with spring onions, and spicy pepper and mushroom miso soup. Usually these are soups for one. Really easy to make, warming, and healthy.
This week I had some leftover rice, which was the inspiration for this.
I always saute the veggies/tofu first in about tsp. of olive oil or sesame oil. This time I used 5 porcini mushrooms, a few slices of banana pepper, and 1/2 cup of leftover brown rice. Cook until mushrooms are soft.
Heat 1 cup of water in tea kettle. Right before boiling pour it into your bowl and add about 1 1/2 tsp. miso. I used yellow miso. Stir until miso is dissolved and add veggies.
