Mushroom and Tofu Soup
This light, comforting soup features shimeji mushrooms and silken tofu, offering a perfect balance of umami flavor from the kombu dashi and soy sauce. It's an easy dish that brings together simple, fresh ingredients for a warm, wholesome meal.
INGREDIENTS
- 1/2 pack (50g) Mushroom (Shimeji)
- 4 blocks Silken Tofu (cut into sticks 3 cm long and 1 cm wide)
- 3 1/2 cups Water
- 1 tsp Hondashi® Konbu Dashi
- 1/3 tsp Light Soy Sauce
- 1/2 tsp Seto no Honjio (Salt)
- Small slices of Green Onions (for garnish)
DIRECTIONS
1. Divide the shimeji mushrooms into small bunches, and cut the silken tofu into sticks 3 cm long and 1 cm wide.
2. In a saucepan, add the water and Hondashi® Konbu Dashi. Bring to a boil, then add the shimeji mushrooms and tofu.
3. Simmer for a few minutes, then season with light soy sauce and salt.
4. Serve the soup in bowls and sprinkle with small slices of green onions for garnish.
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