4cupsdashi stock, See recipe below or see note for instant dashi*
2cupssliced shiitake mushrooms
1tablespoondried cut wakame, dried seaweed**
6ouncessilken tofu, cut into ½-inch cubes
1cupthinly sliced scallions
2tablespoonsred miso paste
2tablespoonsmellow white miso paste***
Optional: soy or tamari sauce, to taste
INSTRUCTIONS
In a large pot, bring the dashi stock to boil over medium-high heat.
Reduce heat to medium and add the shiitake mushrooms and ¾ cup of the chopped scallions. Cook for about 10 minutes, until the mushrooms and scallions soften..
Add the dried wakame and silken tofu. Cook, stirring occasionally, for another 5 minutes to heat thoroughly. Reduce heat to low.
Carefully scoop out about a cup of the boiling broth and whisk it in a separate bowl with the miso paste until smooth. Pour the miso into the soup and stir to combine. Cook for an additional 3-4 minutes over low heat.
Taste the broth to determine if it needs a touch of salt. If so, add up to 2 teaspoons of soy or tamari sauce to taste. Ladle into bowls and serve with a sprinkling of fresh scallions.
Notes
*If you have access to a Japanese market, you can easily make your own dashi from scratch. Or for a quick and easy miso, you can use 4 cups of water mixed with 2 teaspoons dashi stock powder that you can pick up at most Asian supermarkets or online. Keep in mind that the dashi stock powders often contain MSG (many studies have shown that MSG isn't actually bad for you) **I also buy the dried wakame at the Japanese market, but you can also buy it online (here or here) ***The white miso paste is more mild than the red miso. You can also just use 4 tablespoons of medium yellow miso or even just all red miso or all white miso if you prefer. I prefer the combination of the two.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.