Step-by-Step Guide to Cook Ultimate Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁）

Hello everybody, welcome to our recipe page. Today I will show you how to make a special dish, Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁）. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

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You can have Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁） using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁）

1. Make ready 450 ml of dashi stock.
2. It’s 1 pack of silken tofu.
3. You need 1/2 pack of enoki mushroom.
4. Make ready 1/2 pack of shimeji mushroom.
5. You need of Dried wakame.
6. Prepare of Miso paste (I use the mixture of red & white miso).
7. You need of Chopped spring onion for topping (optional).

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Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁） instructions

1. Cut tofu into small cubes. You might need to boil the tofu beforehand to remove the sour taste and odor..
2. In a saucepan, boil dashi..
3. Once it's boiled, put shimeji & enoki mushroom. Reduce the heat and simmer for a few minutes..
4. Put tofu, simmer for a minute and turn off the heat..
5. Dissolve miso paste using laddle. Be sure to dissolve miso completely. We don't want to have salty miso clumps in our soup, right? :(.
6. Adjust the taste by adding more miso if you like your soup to be salty. Never boil the soup once miso is added, because it will make the soup taste bland..
7. In a small serving bowl, put dried wakame and pour the soup over it. Wakame will expand quickly if it gets contact with hot water..
8. Serve it with spring onion on top. Enjoy it with steamed rice or just miso soup alone is OK!.
9. Tips : You can re-heat the miso soup if you need to, but don't bring it to boil 😇.

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