Miso Soup With Nameko Mushrooms
- 3 cups water
- 1 tablespoon dashi powder - (about)
- 3 1/2 tablespoons red miso
- 1/2 cup diced tofu (optional)
- 1 can nameko mushrooms - (7 oz)
Heat the water in a large saucepan and add 1 tablespoon dashi powder, or the amount required to make 4 cups of dashi (see the instructions on the dashi powder container).
In a small bowl, liquefy the miso with 3 to 4 tablespoons of the dashi water, then mix with the remainder of the dashi water in the saucepan. Bring the mixture to a boil and immediately add the tofu and the nameko mushrooms with their liquid. After a half minute or so, when the broth is heated almost to the boiling point, the soup is ready to be served. Do not overcook.
This recipe yields 4 first course servings.