4 cups (960 ml) vegetable broth. 2 (1.12 ounce) packages miso soup mix 2 tablespoons soy sauce 1 pound tofu, drained and cubed 1/3 cup (approx 40 g) diced firm tofu 4 tsp soy sauce. 4 shiitake mushrooms, thinly sliced. We simply simmer fresh shiitakes in the broth before serving. In addition to the mushrooms, we normally add silken tofu to enhance the texture of the miso soup. https://www.olivemagazine.com/.../vegan/miso-soup-with-crispy-smoked-tofu Extra mushrooms bump up the umami and add heartiness. Besides Miso Soup with Tofu and Mushrooms, miso also works well in dressings and sauces like my Miso Cashew Cream Sauce. https://www.jamieoliver.com/.../miso-soup-with-tofu-cabbage https://www.bbcgoodfood.com/recipes/miso-mushroom-tofu-noodle-soup Medium firmness works well for miso soup, but you can also use firmer or even silken tofu. Mushrooms. 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