A delicious Japanese soup with mushrooms and tofu.
- vegetable broth : 4 cups
- shiitake mushrooms, thinly sliced : 4 piece
- miso paste : 0.25 cup
- soy sauce : 4 tsp
- diced firm tofu : 0.33333 cup
- green onions, trimmed and thinly sliced : 2 piece
Stages of cooking
Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.