Miso Soup with Shiitake Mushrooms

For the miso soup with shiitake mushrooms, first place the dried mushrooms and the wakame seaweed separately in warm water for 20 minutes and then let them drain. Cut into thin slices.

Bring the water to a boil, stir in the miso paste, add the mushrooms and simmer on low heat for 5 minutes.

Divide the tofu and seaweed evenly among 4 preheated soup bowls, top with the miso soup with shiitake mushrooms and bring to the table sprinkled with scallions.

Preparation Tip:

This Japanese miso soup with shiitake mushrooms is served for breakfast as a nutritious start to the day. The soup is flavored with shiitake mushrooms and miso, Japanese soybean paste. You can get both in health food stores.

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