Miso Soup with Shiitake Mushrooms and Tofu

Description
Very simple to make, and really flavoursome, ideal winter breakfast or all-purpose soup. Based on a recipe from my asian cookbook, but that was too salty, so I changed it.



Ingredients
1/2 pint water (with or without a small amount of vegetable stock) 2 shiitake mushrooms 1 scallion 1 tablespoon miso (I use barely miso) 1 ounce firm tofu, diced

Directions
Slice Shiitake mushrooms. Slice up green part of scallion, to garnish later. Bring water (with stcok if desired) to boil. Stir in miso paste and mushrooms. Lower heat, simmer for 5 minutes. Pour into serving dish, sprinkle scallion on. Serve immediately.