By Binita Das

Serves - 1-2 people

Prep time - 10 mins

Cooking time - 30 mins

Ingredients:

150g Shiitake 

A block Tofu

1 tbsp Shiro Miso (white miso)

1 ½ tsp Fish sauce

4 cups water

2 tsp vegetable oil

Process:

• Wipe any remaining dirt off the mushrooms with a damp towel. 
• Slice the shiitake and sauté them in oil on high heat until nicely caramelized.
• Add water, and fish sauce and cover the pot. Let it boil on medium heat for 12-15mins.
• Now add the tofu cubes and let it simmer for another 8mins.
• Switch off the heat before adding the miso.
  
  
  
  
• Take the miso into a strainer. Dunk the strainer halfway into the soup. 
• Mix the miso with the soup with a pair of chopsticks or a spoon. Once done, mix well and cover the pot. Let it sit for 10mins before serving.
  
  
  

Note: White Miso is not exactly white in colour. It’s milder and sweeter than other Misos. Never cook miso on high heat. Extreme heat will ruin its umami.