3 or 4 shiitake mushrooms, thinly sliced
5 cups of vegetable stock
5 ounces of firm or extra tofu, cut into bite-sized cubes
1 green onion, sliced
Salt and black pepper to taste
If you are using dried mushrooms soak them in hot water for several minutes, drain, and slice.
Bring the vegetable broth to a boil in a large sauce.
Add the mushroom slices.
Lower the heat to simmer and stir in the miso paste.
Simmer for 5 minutes.
Adjust the seasoning with the salt and pepper.
Divide the tofu among the serving bowls.
Ladle the soup into the bowls.
Garnish with the green onion slices.
Serve immediately.
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