Ingredients

The following ingredients have 3 Servings
  • 1/2 ounce dried lobster mushrooms (may use shiitake or other mushrooms)
  • 1 1/2 cups water
  • 1 tablespoon ginger root (minced)
  • 1 clove garlic (minced)
  • 1/8 teaspoon red pepper flakes (or to taste)
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon mirin or rice wine
  • 8 ounces firm tofu (cut into cubes)
  • 1 tablespoon mellow white miso

Instruction

  • In a medium-sized saucepan, simmer the mushrooms in the water for 30 minutes. Remove the mushrooms to a cutting board and pour the mushroom broth through a fine-mesh strainer into a 2-cup measuring cup. Add enough water to reach the 2-cup mark, and return the broth to the pan. Chop the mushrooms and add them to the pan, along with all ingredients except the miso.
  • Simmer on very low for 15 minutes. Stir miso into 1/4 cup water until it forms a smooth paste and add it to the tofu. Stir gently and return to heat for about 1 minute, and then serve over soba noodles or whole grain, garnished with sliced green onions.