Miso Soup with Tofu and Shitake Mushrooms



  • 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.


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