Ingredients
Instructions
- If using dried mushrooms, soak in warm water for 20 minutes then drain.
- Slice the mushrooms thinly.
- Pour the boiling water into a saucepan, stir in the miso. Add the mushrooms and simmer for 5 minutes.
- Divide the tofu between 4 warmed soup bowls. Ladle in the broth. Scatter chopped scallions on top and serve.
- Try this with my Chanterelle Croissants (recipe #21676).