Prep Time
Less than 10 mins
Cooking Time
30-60 mins
Serves
4
Type
Cuisine
Cooking with
This soup is both delicious and nutritious. Substitute other spring vegetables if desired and cook until tender.
Ingredients
- 5 cups water
- ⅓ cup Mitoku Dried Maitake Mushrooms (Soak the maitake in 1 cup tepid water for 30-40 minutes)
- About ⅔ pound fresh tofu, cut into ½-inch cubes
- 2 cups watercress, chopped into 1½-inch lengths
- 3 tbsp Mitoku Brown Rice Miso or Mitoku Barley Miso
- Slivered green onions to garnish
Preparation Method
- Soak the maitake in the water for 20 minutes.
- Bring the water and mushrooms to a simmer, and gently cook the maitake for 15 minutes.
- Add tofu and simmer one minute, then add watercress and simmer 1 minute more.
- Remove from heat. Dissolve the miso in some of the stock and add it to the soup.
- Serve with a garnish of slivered green onion.
Recipe by John & Jan Belleme