Ingredients2 cups dashi or water
2 tablespoons dark miso paste
4 medium or 2 large mushrooms, cleaned, trimmed and very finely sliced
1 spring onion (scallion), finely sliced
1/3 cup dried chopped seaweed, torn watercress, or torn baby spinach
45 grams silken tofu, cubed
Snipped chives to garnish
Method
- Warm the dashi or water in a medium saucepan.
- Place the miso in a bowl, and ladle in about 1/2 cup of the warm dashi or water. Mix with a fork or whisk until the miso is well blended.
- Bring the remaining broth or water to a simmer (not a boil), and add the dissolved miso. Mix together but do not allow to boil.
- Add the, mushrooms, tofu, spring onion and seaweed, watercress or spinach. Bring to a simmer, and remove from the heat.
- Garnishing each bowl with chives and serve immediately.
