Very simple to make, and really flavoursome, ideal winter breakfast or all-purpose soup. Based on a recipe from my asian cookbook, but that was too salty, so I changed it.
- Slice Shiitake mushrooms.
- Slice up green part of scallion, to garnish later.
- Bring water (with stock if desired) to boil.
- Stir in miso paste and mushrooms.
- Lower heat, simmer for 5 minutes.
- Pour into serving dish, add tofu, sprinkle scallion on.
- Serve immediately.