Mushroom and Tofu Soup

Ingredients

• 50 g shiitake mushrooms (cleaned and sliced)
• 2 tsp light miso paste
• 1 tsp miso paste
• 20 g silken tofu (cut into small cubes)
• spring onions (thin strips)
• 1 tsp wakame seaweed (seaweed for the miso soup)
• 600 ml water
• 1 piece dashi seaweed
• 2 tbsp bonito flakes

Instructions

1. 1.

   Bring dashi seaweed and bonito flakes with water to a boil, let steep for 10 minutes, then strain.

2. 2.

   Stir in miso paste and bring to a boil; add mushrooms, tofu, and wakame and continue boiling. Garnish with spring onions and serve in bowls.