tofu, wakame & shimeji mushrooms miso soup

• u.s.
• metric

ingredients:

• 1/2 block of tofu
• 1/4 ounce dried wakame
• 3 1/2 ounces package shimeji
• mushrooms
• 3 1/3 cups bonito soup stock
• 3 tablespoons white or red miso
• 5/6 cup water for soaking dried wakame

step 1:

Soak the dried wakame seaweed in the 5/6 cup of water for about 15 minutes to reconstitute it. Drain the water.

step 2:

Cut the tofu into 1/3 in. 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.