Ingredients

• 5 cups water
• ⅓ cup Mitoku Dried Maitake Mushrooms (Soak the maitake in 1 cup tepid water for 30-40 minutes)
• About ⅔ pound fresh tofu, cut into ½-inch cubes
• 2 cups watercress, chopped into 1½-inch lengths
• 3 tbsp Mitoku Brown Rice Miso or Mitoku Barley Miso
• Slivered green onions to garnish

Preparation Method

1.  Soak the maitake in the water for 20 minutes.
2. Bring the water and mushrooms to a simmer, and gently cook the maitake for 15 minutes.
3. Add tofu and simmer one minute, then add watercress and simmer 1 minute more.
4. Remove from heat. Dissolve the miso in some of the stock and add it to the soup.
5. Serve with a garnish of slivered green onion.

Recipe by John & Jan Belleme