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.
