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4 dried black mushrooms 
5 dried cloud ears 
1 large carrot 
1/2 of a 14-ounce package regular-firm tofu 
1/2 cup seaweed 
4 cups Japanese soup stock (dashi) 
2 Tbs. sweet cooking rice wine (mirin) 
4 slices ginger, each the size of a quarter 
1/3 cup white miso (fermented soybean paste) 
2 green onions, cut into 1/2-inch lengths 

Soak black mushrooms and cloud ears in warm water to cover until softened, about 20 minutes; drain. Discard stems; cut caps into 1/2-inch squares and cloud ears into strips. Cut carrot into 1/2-inch cubes. Drain tofu and cut into 1/2-inch cubes. 

Place mushrooms, cloud ears, carrot, seaweed, dashi, mirin, and ginger in a 2-quart pan. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, 6 to 8 minutes. Remove ginger.Stir in miso until smooth. Add tofu and green onions. Simmer until tofu is heated through, 2 to 3 minutes. Ladle into individual soup bowls. Makes 4 servings.