Japanese soup with tofu and mushroom recipe

A simple low calorie soup that can be enjoyed as an appetizer or included in the main course. Tofu or bean curd is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is of Chinese origin, and it is also a part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others.

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Ingrediants:

• 3 cups prepared dashi stock
• 1/4 cup sliced shiitake mushrooms
• 1 tablespoon miso paste
• 1 tablespoon soy sauce
• 1/8 cup cubed soft tofu
• 1 green onion, chopped
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Method:

In a medium saucepan, bring stock to a boil; reduce heat to simmer, add mushrooms, and cook for 3 minutes. In a small bowl, mix miso paste and soy sauce together; stir into stock along with tofu. Simmer 5 minutes, and serve topped with with green onion.