Miso soup or misoshiru a traditional Japanese soup consisting of a dashi stock that is mixed with miso paste.  Miso is a fermented paste that’s made by inoculating a mixture of soybeans with a mold called koji. There are many variations to this simple and humble dish. Our recipe includes the addition of mushrooms.

Ingredients:

• 4 cups dashi or vegetable broth
• 4 tablespoons miso paste
• 6 ounces soft tofu cubed
• 4 ounces fresh or rehydrated shiitake mushroom sliced
• 2 tablespoons chopped green onion

Directions:

• In a sauce pot, bring the broth to a boil. Add in the mushrooms to build the umami flavour.
• Cook for 2 minutes. Remove the pot from the heat.
• Ladle about ½ cup of the hot broth into a mixing bowl with the miso paste. Whisk together the miso until the paste has softened.
• Pour all of the miso paste into the pot and stir gently.
• Add your soft tofu and top with green onions.
• Serve immediately.