Shiitake Miso Soup

Place the dried shiitake mushrooms in a large bowl with just enough boiling water to cover them. Let sit for a few minutes, stirring occasionally, then discard the liquid. Cover again in boiling water (about a cup) and let soak for about 30 minutes. Drain the mushrooms, but keep the liquid this time. Discard the stems and chop the rest of the mushrooms. By rinsing the shiitake first, the liquid obtained is not as strong tasting and it can be added to the soup. The rinsing is not necessary but it helps if you have old shiitake that are really dry and have a really strong taste or if you have picky eaters that are not really fans of shiitake. I have both!

In another bowl, mix the tofu and 1 tablespoon of soy sauce. Let sit while you prepare the rest of the soup.

Heat the cooking oil in a saucepan. Add the onion, ginger, garlic and shiitake mushrooms. Stir over medium heat until the onion starts to brown. Add the water, the liquid from the mushrooms, the miso and the remaining 2 tablespoons of soy sauce. Bring to a boil to dissolve the miso, then lower the heat to a simmer.

Add the tofu, green onions, and wakame. Let sit for a few minutes, until the wakame is completely re-hydrated, then serve. Don’t use too much wakame! A tablespoon or two seems like nothing, but they become at least 10 times their size once they are cooked.

If you want to add rice vermicelli, cook them separate from the soup (following the instruction on the package— usually you just cover them in warm water for a few minutes), then add them in the individual bowls before serving the soup. Not only can you control the amount of vermicelli this way, but it makes a perfect bowl each time. If you cook the vermicelli in the soup they continue to soak up the broth after they are done, so they become mushy and you’re left with no broth. This is my general rule for any pasta or rice in soups, especially if I’m cooking extra soup that will not be consumed as soon as it’s ready.