Vegan and Gluten-free Miso Soup
1-2 Green onions 5 TBS Miso (Health food or Asian Store)
4 Fresh shiitake mushrooms 8 oz of Silken Soft tofu
1 qt. Dashi stock ( The are many versions of Dashi stock : Kombu dashi and dried shiitake mushroom dashi are known as good vegetarian stocks. But there is also Dashi made from fish flakes and the powder “instant” version has wheat. So check the label.)
1) Remove the roots and wilted parts of the green onions and dice finely. Cut the tofu into 1/4″ cubes. Clean the mushrooms by rubbing them off with paper towels, discard the stems, slice the remaining thinly.
2) Briefly bring the dashi stock to boil and remove from the heat. Place the miso in a wire strainer and slowly lower it into the hot dashi while gently pushing the miso through the strainer a wooden mixing spoon.
3) Reheat the miso on a medium heat and remove before it comes to a boil.
4) Right before serving add fresh veggies and tofu.