- 2
- 5 mins
- 10 mins
Ingredients
- 2 1/2 cups dashi (or chicken broth)
- 1/4 cup tofu
- 2 tablespoons wakame seaweed
- 2 tablespoons dried shitake mushrooms
- 2 tablespoons miso
Preparation
Step 1
Put 1/2 cup of dashi in a small bowl and add the shitake mushrooms. Let sit for a few minutes until the mushrooms have softened.
While the mushrooms are soaking, put the rest of the dashi in a medium sized pot and bring the dashi to a boil over medium high heat.
Cut the tofu into 1/2 inch cubes and add the tofu and the mushrooms with their liquid to the dashi. Simmer for 5 minutes, or until heated through.
Using a ladle, scoop out a bit of the broth from the pot and transfer it to a bowl. Add the miso to the bowl and mix until well blended. (We mix it separately because the miso clumps together, and if you try to mix it into the pot, it won’t get mixed well!)
Once the miso has been added to the pot, break up the wakame into smaller pieces and add it to the pot as well. Bring the pot back to a simmer. Don’t let it boil or the miso might turn grainy!!
Once the pot has been brought to a simmer, turn off the burner. Ladle the soup the bowls, then serve immediately!