Miso Shiitake Breakfast Soup

1. 1

   If using dried mushrooms, soak in warm water for 20 minutes then drain.

2. 2

   Slice the mushrooms thinly.

3. 3

   Pour the boiling water into a saucepan, stir in the miso. Add the mushrooms and simmer for 5 minutes.

4. 4

   Divide the tofu between 4 warmed soup bowls. Ladle in the broth. Scatter chopped scallions on top and serve.

5. 5

   Try this with my Chanterelle Croissants (recipe #21676).

* Per serving · 4 servings · Values may vary.

No additional tips available.