KitchenNippon

【Ingredients】 (4 servings)
Soft tofu (絹ごし豆腐/ Kinugoshi-dōfu) 1/2 block (about 150ｇ)
Onions (玉ねぎ / Tamanegi) 1/4
Nameko mushrooms (なめこ / Nameko) 1 pack
Water (水 / Mizu) 800ml
Broth (だし / Dashi) 1 pack
Miso (みそ / Miso) ３tbsp
【How to Make】

① Cut the tōfu into 2cm (little over 3/4 inch) cubes. Cut the onion into thin slices. Lightly rinse the nameko mushrooms in water to remove the slipperiness.

② Add the water and broth bag to a pot and begin heating. Let it boil for 3 minutes and then remove the broth bag.

③ Add the onions and tōfu. Once the soup come back up to a boil add the nameko mushrooms, turn off the heat, and then dissolve in the miso.

Recipe Developed by: Machiko Tateno