- 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
- 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.