4 cups water
2 tsp dashi granules (available at most Asian markets)
6 oz. silken tofu, drained & cut into small cubes
4 shiitake or white mushrooms, finely sliced
4 tbsp miso paste
2 scallions, chopped
Put the water in a large pan with the dashi granules and bring to a boil.
Add the tofu and mushrooms, reduce the heat, and let simmer for 3 minutes.
Stir in the miso paste and let simmer gently, stirring, until it has dissolved. Add the scallions and serve immediately. If you leave the soup, the miso will settle, so give it a thorough stir before serving to recombine.