Miso Soup With Shiitake, Tofu And Udon Noodles

INGREDIENTS (for 2)

6 dried shiitake mushrooms
1 1/2 tbsp Japanese white miso
1 tbsp dried wakame algae
1/2 piece of fresh silk tofu (soft)
1 package udon noodles*
2 tsp vegetable bouillon paste**
1 green onion
4 cups water

*Use rice, sweet potato, or soy noodles for GLUTEN-FREE.
**I usually use "Better Than Boullion".

PREPARATION

Place shiitake mushrooms in a pot and add water. Bring to boil and then simmer on low for 15 minutes (or until mushrooms are soft).
Remove the mushrooms and cut out the stem. Slice mushrooms into thin strips. Reserve.
Add the vegetable bouillon paste to the pot.
Keep broth temperature on low.

Take 1/2 cup of the shiitake broth from the pot and in a separate bowl add white miso.
Mix well. Stir until smooth. Reserve. (This step is important because if the miso is added directly to the pot it does not mix well, thus affecting flavor and texture).

Add shiitake mushrooms, wakame seaweed and noodles to the pot.
Cut tofu into small cubes and add to soup. Cook for 5 minutes.
Remove the outer layer of the green onion. Cut into small thin slices and add to the soup.

Slowly add the miso broth prepared from bowl to the pot and stir well (miso should not boil at any time). Serve immediately!