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1
Place the mushrooms in a small heatproof bowl and add the boiling water and the soy sauce and mirin or sugar.
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2
Cover and let sit until the mushrooms soften, about 15 minutes.
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3
While the mushrooms soak, bring 4 1/2 cups of water to a simmer in a pot.
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4
Meanwhile, cut the tofu into small cubes, cut the broccoli into small bite-sized pieces (about 2 cups), and slice the scallions on the diagonal.
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5
When the mushrooms are soft, remove them from the soaking liquid.
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6
Pour the soaking liquid into the pot of water, being careful to leave any sediment behind in the bottom of the bowl.
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7
Remove and discard the mushroom stems and cut the caps into thin slices.
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8
Put the miso into a small bowl.
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9
When the soup broth begins to simmer, ladle a little of the hot liquid into the miso to soften it, and set aside.
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10
Add the tofu, broccoli, and mushrooms to the simmering broth and cook for 2 to 3 minutes, until the broccoli is bright green and just tender.
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11
Remove the soup from the heat and stir in the miso.
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12
Serve immediately, topped with the scallions.
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13
If you like, add a drop or two of sesame oil to each bowl of soup.
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14
The broccoli can be omitted or replaced with other vegetables, such as snow peas, shredded cabbage, or bok choy.
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15
Add cooked rice or soba noodles to the soup just before serving.
