Yellow Miso Soup with Bean Curd and Fresh Shiitake Mushrooms

1. 1

   Heat the oil in a medium skillet over medium heat.

2. 2

   Add the mushrooms and gently cook without browning them, stirring occasionally, until tender and just cooked through, about 5 minutes.

3. 3

   Season lightly with salt, remove from the heat, and set aside.

4. 4

   Bring the dashi to a bare simmer in a medium saucepan.

5. 5

   Stir in the miso paste, mashing it against the sides of the pot to help it dissolve.

6. 6

   Keep the soup at no more than a bare simmer.

7. 7

   Divide the mushrooms, bean curd, and scallions among six small soup bowls.

8. 8

   When ready to serve, divide the soup among the bowls, top with lids if possible, and pass immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.