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Ingredients
1 (12 ounce) package soft tofu, cut into small 1/2 inch cubes
1 quart dashi stock
1/3 cup red miso or white miso
1 cup chopped green onion
8 ounces shiitake mushrooms
1 tablespoon dried wakame seaweed, flakes finely chopped
1 teaspoon omega fish oil (the mighty part)
1 teaspoon soy sauce
Directions
1Place dashi stock in a medium saucepan and bring to a boil.
2Cut the tofu block into small cubes and add them to the dashi.
3Simmer the tofu in the dashi stock for a few minutes on very low heat.
4The miso is the tricky part, you have to take out a bit of the soup stock from the pan and dissolve your miso into it.
5When the miso dissolves, add the dissolved miso to the pan gradually.
6DO NOT boil the soup after you put the miso inches This is the only way you can mess up this soup.
7Stir the soup gently.
8Turn off the heat and add chopped green onion, shitake mushrooms and dried wakame seaweed flakes.
9Add the omega fish oil and soy (if desired).
View related video clips
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