BRING 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.
Variations: 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.
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