Miso Soup

I always order this soup when we go out for sushi.  It is wonderful to start your meal.  It uses a "dashi" broth which is called a "Japanese Sea Stock". 

Miso Soup:

6 Oz Firm Tofu, cut in 1/16 inch pieces
8 C Dashi Broth (see stocks for recipe)
6 T Red Miso
2 T Yellow or White Miso
1/2 C Small Mushrooms (optional)
Seaweed pieces, cut in 1/8 inch squares (optional)
3 Scallions, thinly sliced

Directions:

1.  Heat dashi broth.
2.  Dissolve miso in 1 C warm dashi broth.

3.  Bring the remaining dashi broth, mushrooms and seaweed (if using) to a boil and simmer for 10 minutes.
4.  Add miso mixture and bring to a slight simmer.  Do not boil.
5.  Add tofu and scallions and heat through, about 2 minutes.

Serves 4-6