Description
A comforting and flavorful Japanese clear soup made with dashi broth, mushrooms, tofu, and green onions, perfect for any chilly evening.
Ingredients
- 4 cups dashi broth (or vegetable broth)
- 1/2 cup soy sauce
- 1 teaspoon miso paste (optional)
- 1 cup mushrooms (shiitake or enoki), sliced
- 1/2 cup green onions, chopped
- 1/2 cup tofu, cubed
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- In a large pot, bring the dashi broth to a simmer over medium heat.
- Add the soy sauce and miso paste, whisking until well combined.
- Stir in the sliced mushrooms, and let them cook for about 5 minutes until tender.
- Add the cubed tofu and cook for an additional 2-3 minutes.
- Stir in the sesame oil, and season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
For variations, consider adding leafy greens or soft-boiled eggs as toppings. Store leftovers in an airtight container in the refrigerator.
