Tofu, Pea & Mushroom Miso Soup

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

Corinne Trang, author of “Twist on Tofu,” says “let the weather inspire what you put in the pot” with this simple miso soup. Here, the miso broth contains bites of silken tofu, peas, seaweed and scallions, which is how the soup is “served in typical Japanese sushi restaurants,” but she suggests adding noodles, spinach and other types of vegetables to make it heartier.

1 tablespoon wakame

4 cups water, plus more as needed

½ cup shiro miso (white miso)

6 medium fresh shiitake mushrooms (4 ounces total), stems removed and caps julienned

½ cup fresh or frozen peas

One (12-ounce) container silken tofu, any kind

4 tablespoons toasted sesame oil, for garnish

1 scallion, thinly sliced into rounds, for garnish

2 teaspoons finely grated fresh ginger, for garnish (optional)

Toasted sesame seeds, for garnish (optional)

Shichimi togarashi, for garnish (optional)

Directions at washingtonpost.com

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