- 4 cups water
- 1 heaped teaspoon granulated dashi powder
- 1 teaspoon dried wakame seaweed
- 1 tablespoon white miso
- 1/2 cup cubed firm tofu
- 2-3 shitake mushroom caps, sliced
- chopped scallions
In a medium saucepan, bring water to a boil and add dashi powder. Ladle one cup of stock into a small bowl, add miso, and dissolve well.
Add sliced shitake mushrooms in the soup, bring to a boil again, and simmer for 3 minutes. Add cubed tofu and simmer for 2 more minutes.
Gradually add the miso mixture into the soup and stir gently to combine*. Stop the heat, add chopped scallions, and serve immediately.
*Be carefull not to boil the soup once you add the miso in.