Mushroom Miso Soup

Once you’ve (easily) mastered miso soup it’s time to try variations on theme. Here we add mushrooms, tofu, green onion and wakame (seaweed). We would also suggest other vegetables you might have in the fridge from carrots to celery to red peppers. Whatever moves you to make this wonderful broth your own.

Serves 4

Ingredients

• 2 teaspoons (10 ml)dashi stock powder
• 4 cups (1 L) water
• 3 tablespoons (45 ml) miso paste, white or red
• 1 8-ounce (227 g) pack silken tofu, diced
• 2 green onions, sliced diagonally into 1/2 inch (1.25 cm) pieces
• 1 tablespoon (15 ml) wakame
• 1/2 pound (227 g) enoki mushrooms, sliced shiitake, torn oyster mushrooms

Directions

1. In a medium saucepan over medium-high heat, combine the dashi powder and water, and bring to a boil. Reduce the heat to medium. Cook for 5 minutes.
2. Add 1/2 pound (220 g) enoki mushrooms, sliced fresh shiitake, and/or torn oyster mushrooms to the stock. Cook for 1 minute or until just tender.
3. Add the tofu and and stir just until warmed through. Whisk in the miso paste just before serving. Serve the soup garnished with wakame (5ml per bowl) and green onions.