Ingredients
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3 cups dashi stock
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3/4 cup firm organic tofu cubed in small bites
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3 tbsp white miso paste
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1/4 cup chopped
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1/4 cup shitake mushrooms chopped
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1 tsp dried seaweed minced (optional)
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Pour the Dashi soup stock in a medium size sauce pan on medium heat.
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Add in the tofu, onions, mushrooms, and seaweed and let simmer for approximately 5 minutes.
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Take 1 cup of the soup stock and place in a pan with the miso paste to dissolve. Add this mixture back into the soup.
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Add a splash of soy sauce or Braggs to taste.
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Serve warm.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.