Tofu-Mushroom Soup

1. 1

   Cut tofu into 1/2-inch cubes and reserve.

2. 2

   Remove mushroom stems, cut each cap in half, then slice halves crosswise into 1/8-inch slices.

3. 3

   Place dashi and mushrooms in a 3-qusrt saucepan.

4. 4

   Heat to boiling over medium-high heat; boil 1 minute to cook mushrooms, then remove from heat.

5. 5

   Add tofu to soup.

6. 6

   Dissolve miso in some of the hot soup liquid, then add to soup.

7. 7

   Stir in soy sauce.

8. 8

   Reheat soup to just under boiling, but do not boil.

9. 9

   Serve immediately in 4 soup bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.