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Miso Soup with Tofu and Shitake Mushrooms
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
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Reconstitute the dried shitake mushrooms by soaking in cold water for 30 minutes or until the caps are soft. Cut and discard the stems and reserve the caps.
Place the dashi and mushrooms into a pan and bring to a simmer. Meanwhile, combine the white miso , red miso and mirin in a bowl. Add the miso to the dashi and mushrooms, and simmer until dissolved. Avoid boiling, or the soup loses its umami (deliciousness).
Cut the tofu into 1 cm cubes and add to the soup. Simmer until hot without stirring. Turn off the heat and pour the soup into serving bowls. Add the chopped spring onions on top, and serve hot, with shichimi .
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