tofu, wakame & shimeji mushrooms miso soup

• metric
• u.s.

ingredients:

• 1/2 block of tofu
• 5 g dried wakame
• 100 g package shimeji mushrooms
• 800 ml bonito soup stock
• 3 tablespoons white or red miso
• 200 ml water for soaking dried wakame

step 1:

Soak the dried wakame seaweed in the 200 ml of water for about 15 minutes to reconstitute it. Drain the water.

step 2:

Cut the tofu into 1 cm. cubes.

step 3:

Cut off the roots of the shimeji mushrooms.

step 4:

Boil the bonito soup stock and add the tofu, wakame and shimeji mushrooms.

step 5:

After boiling, put some stock into a ladle. Add the miso and stir with chopsticks until it is dissolved. Stir into the soup. Remove from heat.