- 4 cups chicken broth
- 2 tbsp dashi granules
- 1/2 tsp fish sauce (nam pla) - optional
- 6 oz silken tofu, drained and cut into small cubes
- 4 shiitake mushrooms (or white mushrooms) finely sliced
- 4 tbsp miso paste
- 2 green onions (scallion), chopped
Directions
Put the chicken broth, dashi powder, and fish sauce (if using) into a large pot and bring to a boil. Add the tofu and mushrooms, reduce the heat, and let simmer for 3 minutes.
Meanwhile, mix the miso paste with a spoonful of the broth til smooth. Add to the pot and stir thoroughly. (Do not let boil past this point - it can bitter the miso.)
Ladle into bowls and top with green onion as desired.
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