Miso Shiitake Breakfast Soup - cooking recipe

Ingredients

3 fresh shiitake mushrooms or 3 dried shiitake mushrooms
5 cups boiling water
3 tablespoons light miso
4 ounces tofu, cut into large dices
1 scallion, the green part only, sliced

Preparation

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).