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 shiitake mushrooms, silken tofu and cooked rice. We float runny-yolked poached 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.
Don’t use white miso; its flavor is too mild for this soup. Also, don’t use dried shiitake mushrooms. We much preferred the taste and texture of fresh. Finally, don’t bring the water to a full boil when poaching the eggs. The gentle simmer allows the eggs to retain their shape.
Serves 4
INGREDIENTS
- 4 medium garlic cloves, smashed and peeled
- 2 tablespoons tomato paste
- ½ 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, for serving
- Toasted sesame oil, for serving
TO PREPARE
STEP ONE. 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.
STEP TWO. Bring to a simmer, then reduce to medium-low and cook, uncovered, stirring occasionally, for 5 minutes. 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.
STEP THREE. 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.
STEP FOUR. While the mushrooms cook, fill a 10-inch skillet with at least 1 inch of water and bring to a simmer over medium-high.
STEP FIVE. 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.
STEP SIX. Add the tofu to the broth, leaving behind any liquid, and stir gently.
STEP SEVEN. Divide the rice evenly among 4 serving bowls, then ladle in the soup. Carefully place a poached egg on top of each serving. Sprinkle with the scallions and shichimi togarashi, then drizzle lightly with sesame oil.
