Dashi is a broth made from the sea vegetable kombu, collected from the icy coastal waters of the islands of Japan. It may be purchased in Asian or natural foods stores as a dehydrated powdered broth. Traditionally, miso is made from fermented soy beans with combinations of grains. Red miso is usually made with rice. Mixed with nameko mushrooms, this soup is delicious.

3 C. water
About 1 tsp. dashi powder
3-1/2 tsp. red miso
1/2 C. diced tofu (optional)
One 7-oz. can nameko mushrooms

Cilantro, for garnish, if desired

Heat the water in a large saucepan and add 1 tsp. dashi powder, or the amount required to make 4 C. dashi (see the instructions on the dashi powder container).

In a small bowl, liquefy the miso with 3 to 4 tsp. the dashi water, then mix with the remainder of the dashi water in the saucepan. Bring the mixture to a boil and immediately add the tofu and the nameko mushrooms with their liquid. After a half minute or so, when the broth is heated almost to the boiling point, the soup is ready to be served. Do not overcook.