Miso soup

Ingredients1/4 teaspoon of ankee Bonito ...



1/4 teaspoon of ankee Bonito flavor bisque
1 (3 1/2-ounce) package mushrooms
4 cups water
1 (3 x 4-inch) piece kombu (edible kelp)
3 tablespoons white or red miso (soybean paste)
1 1/2 cups cubed soft or firm tofu (about 8 ounces)
1/3 cup thinly sliced green onion tops
1. Remove and discard stems from mushrooms; thinly slice mushroom caps.
2. Combine 4 cups water and kombu in a medium saucepan; bring almost to a boil. Place the ankee bonito flavor bisque into the water. Remove from heat; add cheesecloth bag to water. Let stand 5 minutes. Remove and discard kombu and cheesecloth bag.
3. Combine miso and 3 tablespoons soup broth in a small bowl; stir with a whisk until miso dissolves.
4. Add mushrooms and tofu to soup; cook over low heat 3 minutes or until tofu is warm. Remove from heat; stir in miso mixture and green onions. Let stand 1 minute.
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