Miso and Tofu Soup | RICARDO

Ingredients

• 8 dried shiitake mushrooms, stems removed
• 1/2 cup (125 ml) boiling water
• 1 cup (180 g) semi-firm tofu, diced
• 3 tbsp (45 ml) soy sauce
• 1 tsp fresh ginger, chopped
• 1 garlic clove, finely chopped
• 1 small onion, finely chopped
• 1 tsp (5 ml) sunflower oil
• 4 cups (1 litre) water
• 3 tbsp (45 ml) brown miso
• 3 green onions, finely chopped
• 1 cup (250 ml) cooked rice noodles (optional)