Japanese Mushroom, Tofu and Vermicelli Soup

Name: Japanese Mushroom, Tofu and Vermicelli Soup
Prep time: 30 min
Cook time: 15 min
Yield: 4
Ingredients: 8 pcs dried shiitake mushrooms; 75 g fresh enoki mushrooms or 400 g can enoki mushrooms (drained); 1 block soft tofu, cubed; 100 g vermicelli noodles; 6 in strip Kombu; 5 cups chicken stock (For vegetarians you can use a good vegetable stock); 1 1/2 cup boiling water; 2 tbsp soy sauce; 2 tbsp yellow miso paste; 2 tbsp mirin; 2 tbsp sake; 3 stalks spring onions, chopped; sea salt

Japanese Mushroom, Tofu and Vermicelli Soup was pinched from <a href="https://www.angsarap.net/2014/04/17/japanese-mushroom-tofu-and-vermicelli-soup/" target="_blank" rel="noopener">www.angsarap.net.</a>

INGREDIENTS

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8 pcs dried shiitake mushrooms

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75 g fresh enoki mushrooms or 400 g can enoki mushrooms (drained)

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1 block soft tofu, cubed

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100 g vermicelli noodles

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6 in strip Kombu

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5 cups chicken stock (For vegetarians you can use a good vegetable stock)

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1 1/2 cup boiling water

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2 tbsp soy sauce

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2 tbsp yellow miso paste

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2 tbsp mirin

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2 tbsp sake

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3 stalks spring onions, chopped

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sea salt

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