Red Miso Soup

  • Servings: 4

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  • 3 1/2 cups Dashi
  • 2 tablespoons plus 1 teaspoon red miso paste
  • 1/2 pound silken tofu, drained and cut into 1/2-inch cubes
  • 1/2 cup coarsely chopped cremini mushrooms
  • 2 tablespoons chervil or cilantro leaves

How to make this recipe

  1. In a medium saucepan, bring the dashi to a boil over moderately high heat. Whisk in the miso paste, then add the tofu and mushrooms and bring to a simmer. Ladle the soup into bowls, sprinkle with the chervil and serve.

Contributed By Photo © Roy Zipstein Published April 2002

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