Mushroom Tofu Soup

Preparation

Kombu Dashi

Step 1  Take 8-12 pieces of Kombu seaweed, 2 oz dried shiitake mushrooms, and 12 cups of water.

Step 2  Add your dashi ingredients to a medium pot and simmer with a low/medium heat to allow the flavor to slowly release, avoid boiling.

Step 3  Remove your dashi from the heat and strain out all the bits of mushroom and seaweed through a sieve or cheese cloth.

Miso Soup

Step 1  In a small bowl, add the miso paste, ½ cup of warm Kombu dashi, whisk together, and set aside. 

Step 2  In a large pot, add 8½ cups of Kombu dashi and bring to a near boil, reduce heat and stir in the soy sauce, mushrooms, green onions, and vermicelli noodles and cook for 6 minutes. Add green oinions and cook for another 2 minutes.

Step 3  Remove the soup from the heat and stir in the miso and dashi mixiture.

Step 4  Add the diced tofu to the bottom of an empty bowl and ladle the soup over the tofu, and serve.