nourishing Japanese soup takes only minutes to prepare
and can be served for breakfast, lunch, or as part of
a main meal. Miso, fermented soy bean paste, adds a
rich flavor and is highly valued in Japan for its health-giving
the stock to a gentle boil in a saucepan, add the mushrooms
and simmer for 3 minutes. MIX together the miso and
soy sauce in a small bowl, then add to the hot dashi
stock. ADD the tofu. HEAT the soup and, just before
it comes to the boil, remove from the heat. POUR the
soup into bowls and garnish with the sliced scallions
on top to serve.
you can add various other ingredients to make a more
substantial soup, such as cooked shrimp, snow pea sprouts,
cooked rice noodles, or paper-thin slices of fresh ginger.