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Red Miso Soup
© Roy Zipstein

Red Miso Soup

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  1. 3 1/2 cups Dashi
  2. 2 tablespoons plus 1 teaspoon red miso paste
  3. 1/2 pound silken tofu, drained and cut into 1/2-inch cubes
  4. 1/2 cup coarsely chopped cremini mushrooms
  5. 2 tablespoons chervil or cilantro leaves
  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.
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