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.
- ½ pint water (with or without a small amount of vegetable stock)
- 2 shiitake mushrooms
- 1 scallion
- 1 tablespoon miso (I use barely any miso)
- 1 ounce firm tofu, diced or cut into strips
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