Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, mushroom & tofu miso soup (きのこと豆腐味噌汁）. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus. A mushroom is the fleshy, spore-bearing fruiting body (sporocarp or reproductive structure) of a fungus, typically produced above ground on soil or on its food source. The term "mushroom" also is used to designate the entire fungus with a fruiting body.

Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁） is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁） is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have mushroom & tofu miso soup (きのこと豆腐味噌汁） using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁）:

Make ready 450 ml dashi stock
Prepare 1 pack silken tofu
Make ready 1/2 pack enoki mushroom
Get 1/2 pack shimeji mushroom
Make ready Dried wakame
Take Miso paste (I use the mixture of red & white miso)
Take Chopped spring onion for topping (optional)

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Instructions to make Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁）:

Cut tofu into small cubes. You might need to boil the tofu beforehand to remove the sour taste and odor.
In a saucepan, boil dashi.
Once it's boiled, put shimeji & enoki mushroom. Reduce the heat and simmer for a few minutes.
Put tofu, simmer for a minute and turn off the heat.
Dissolve miso paste using laddle. Be sure to dissolve miso completely. We don't want to have salty miso clumps in our soup, right? :(
Adjust the taste by adding more miso if you like your soup to be salty. Never boil the soup once miso is added, because it will make the soup taste bland.
In a small serving bowl, put dried wakame and pour the soup over it. Wakame will expand quickly if it gets contact with hot water.
Serve it with spring onion on top. Enjoy it with steamed rice or just miso soup alone is OK!
Tips : You can re-heat the miso soup if you need to, but don't bring it to boil 😇

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