Miso Soup with Tofu and Onion
Ingredients:
- 1/4 cup diced onion
- 1/4 cup tofu cut into 1/2" cubes
- 6 to 10 dried shiitake mushrooms
- 1 1/2 tablespoons barley miso
- 2 tablespoons minced scallion for garnish
- 6 cups water
Place diced onion and shiitake in a pot. Add the water, bring to a boil, then lower the heat and allow to simmer for 15 minutes. Using a slotted spoon, scoop out the shiitake mushrooms and after allowing them to cool remove and discard the stems, then slice the head of the mushroom into 1/4" strips. Place back in the soup and add the tofu. Remove a ladle full of the broth and add put in a small bowl with the miso. Work the miso into the broth with a spoon until it is completely diluted then add back into the soup. Simmer for a further 2 minutes being careful that it doesn't boil (this will destroy the beneficial bacteria and enzymes). Serve in a bowl and garnish with the scallion.