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tofu, wakame & shimeji mushrooms miso soup

Tofu, Wakame & Shimeji Mushrooms Miso Soup


Step 1

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

step 2:

Cut the tofu into 1/3 in. cubes.

Step 3

step 3:

Cut off the roots of the shimeji mushrooms.

Step 4

step 4:

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

Step 5

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.

Tofu to wakame to shimeji no miso-shiru


The rich flavor of wakame suits the simple taste of tofu and shimeji mushrooms and makes this a very delicious soup. Wakame contains 7 times the amount of calcium as milk.