Miso Soup with Shiitake Mushrooms and Poached Eggs

• portions: Mushrooms and Poached Eg

Ingrédients

6 medium garlic cloves, smashed and peeled

3 tablespoons tomato paste

3/4 cup red miso

5 ounces fresh shiitake mushrooms, stemmed and thinly sliced

4 large eggs

14-ounce container silken (soft) tofu, drained and cut into rough ¾-inch cubes

2 cups cooked white rice, warmed

1 bunch scallions, thinly sliced

Shichimi togarashi, to serve

Toasted sesame oil, to serve

Instructions

1. In a large saucepan over medium, combine the garlic and tomato paste. Cook, stirring occasionally, until the tomato paste has browned, 2 to 3 minutes. Add 6 cups water, then whisk in the miso. Bring to a simmer, then reduce to medium-low and cook, uncovered, stirring occasionally, for 5 minutes.

2. Strain the broth through a fine-mesh strainer set over a medium bowl. Return the broth to the pan; discard the solids in the strainer. Add the mushrooms and bring to a simmer over medium-high, then reduce to medium and cook, uncovered. until the mushrooms are tender, about 10 minutes.

3. While the mushrooms cook, fill a 10-inch skillet with at leas 1 inch of water and bring to a simmer over medium-high. Line a large plate with paper towels. Crack each egg into a small bowl or cup. One at a time, carefully tip the eggs into the water near the edge of the pan. Once all eggs have been added, cover the pan and turn off the heat. Let stand until the whites are set but the yolks are still soft, 3 to 5 minutes. Using a slotted spoon.

gently transfer each egg to the prepared plate to drain.

4. Add the tofu to the broth, leaving behind any liquid, and stir

gently. Divide the rice evenly among 4 serving bowls, then lad

in the soup. Carefully place a poached egg on top of each servi

Sprinkle with the scallions and shichimi togarashi, then drizzle

lightly with sesame oil.

Notes

The backbone of this simple vegetarian soup is a quick and easy broth made with nothing more than water, red miso, garlic and tomato paste. It's made substantial and satisfying with the addition of fresh shitake mushrooms silken tofu and cooked rice. We float runny-yolked poaches eggs on the soup to add flavor and richness. You can use any type of cooked white rice, but make sure it is warmed before portioning so it doesn't cool the soup. Shichimi

togarashi is a fragrant Japanese spice blend. Sprinkled

onto soups and broths, it adds a touch of piquancy and

chili heat; look for it in small jars in the Asian aisle of

the supermarket.