You can any kind of miso for this soup. I use red miso because that's what I have. I think white miso is more traditional.
4 dried shitake mushrooms
1 scallion, thinly sliced
1 T Wakame, dried, broken up
1 packet Instant Dashi
4 T Red Miso
4 cup water
4 oz low-fat tofu
Soak the dried shiitake mushrooms in warm water for 20 minutes.
Rinse and remove the tough stem with scissors.
Slice the caps thinly and set aside.
Soak a few pieces of wakame seaweed in cool water, if using.
Bring the water to a gentle boil in a saucepan, add the Instant Dashi and mushrooms and simmer for a few minutes.
Mix the miso with a little of the hot stock in a small bowl, then add to the pot.
Add the tofu and wakame.
Just before the soup comes to the boil, remove from the heat.
Pour the soup into bowls and garnish with the sliced scallions.
Servings: 4
Points: 0
The Johnson Family Cookbook