This recipe comes via a Filipino recipe book (Quick N Easy Microwave Meals) that a dear Filipina friend brought back for me recently from her home country.
Yes, miso soup can be done in the microwave! Hooray! And it was just as good this way as the stove-top version.
1 shiitake mushroom, stemmed and thinly sliced (I used sliced dried ones - they rehydrated well)
4 cups fish broth (dashi)
1/4 c. miso paste
100 g tofu, cut into 1/2-inch cubes (I used soft tofu)
2 pieces scallion, trimmed and cut into 2-inch lengths (I used thinly sliced green onions)
Combine first 2 ingredients in a microwave-safe bowl. Cover and microwave on high for 5 minutes, or until mushroom turns soft. Stir in miso paste and tofu. Cover and microwave on high 2 minutes, or until hot. Sprinkle with scallion and serve.
I served mine with multigrain rice on the side for a warm and hearty winter lunch.