Miso and Tofu Soup

Instructions

1. 1

   In a bowl, soak the mushrooms in the boiling water for 30 minutes. Drain and thinly slice. Set aside.

2. 2

   In another bowl, gently toss the tofu with 1 tbsp (15 ml) of the soy sauce. Refrigerate.

3. 3

   In a pot, sauté the ginger, garlic, onion and shiitake mushrooms in the oil until tender. Season with salt and pepper.

4. 4

   Add the water, miso and remaining soy sauce. Bring to a boil and stir to dissolve the miso. Add the tofu and green onions. Adjust the seasoning.

5. 5

   Divide the noodles among four bowls and ladle in the soup. Serve hot.