Miso Soup with Vegetable Stock and Tofu

1/3 ounce kelp (2-3 squares)
4 c vegetable stock
3 large dry woodear mushrooms, wiped clean
2 tsp soy sauce
3 Tbsp white or yellow miso paste
1 Tbsp brown miso paste
1/4 c finely sliced scallions
4 ounces firm tofu cut into 1/2 in squares

In a saucepan combine the kelp and vegetable stock and heat over medium heat almost to the boiling point. Remove the kelp just before the mixture comes to a boil and discard.

Remove from the heat and skim any foam off that rises to the surface. Let stand for 2 minutes. Strain through a fine mesh strainer into saucepan. Keep warm over low heat.

Add the mushrooms and soy sauce to the dashi broth and steep until mushrooms are tender. This should take about 10 minutes. Remove with a slotted spoon, and when cool enough to handle, slice thinly. Return to the broth. Add the miso paste and cook over low heat, stirring to dissolve. Add the scallions and tofu and cook until warmed through (about 3 minutes).

Serve immediately and enjoy!!

Serving Size: makes 4 large bowls

Number of Servings: 4

Recipe submitted by SparkPeople user JESSMRN.