This warming soup is an excellent source of soy protein and very easy to make. It goes very well with any Asian dish.
6 cups vegetable stock (homemade or instant)
1 oz dried shiitake mushrooms
4 Tbs yellow miso
4 Tbs red miso
4 oz firm tofu, drained and cubed
½ cup thinly sliced scallions (white parts and some of the green)
1 garlic clove, minced
1 tsp olive oil
To prepare the mushrooms, break off the stems and discard. Rinse the mushroom caps and thinly slice.
In a medium to large pot, heat the olive oil and saute the garlic for 30 – 45 seconds (do not brown). Add the stock and mushrooms. Bring to a boil, lower the heat and simmer until mushrooms are tender (approx 20 minutes).
Turn off the heat, add the yellow and red miso and stir with a wooden spoon – mash the miso against the side of the pot to help dissolve it.
Meanwhile, place equal amounts of the tofu and scallions into 4 bowls. Ladle the broth (after you mix in the miso) into each bowl and serve.