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.