Sunday’s Hearty Miso Soup Tofu Seaweed Mushrooms Etc. Japanese cooking recipe

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3 sheets nori, torn into pieces
7 ounces extra firm tofu, diced
12 cups water, boiling
8 ounces baby portabella mushrooms, cleaned and sliced
8 ounces white button mushrooms, cleaned and sliced
3 green onions or scallions, cut crosswise
12 tablespoons instant miso soup mix

1Boil the water in a stock type pot.
2Add the tofu, cleaned mushrooms, scallions and miso.
3Put the heat on low for about 30 minute covered, for this will leave the mushrooms still a little chewy and not completely soft (I like them this way — cook longer if you want to).
4Place the torn nori into cold water until is fluid like and add to the stock pot (making sure it is not boiling otherwise it will fall apart).
5Waiting 5 – 10 min for the nori to heat up and then serve and enjoy!
6Add more scallions to garnish if you want.

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