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Mushroom Miso Soup

Ingredients

• DASHI (Broth)
• 1 piece of kombu, about 6 inches square
• 3 large dried shiitake mushrooms, crumbled
• 3 teaspoons light soy sauce
• 2 teaspoons mirin
• 2 tablespoons sake
• 2 teaspoons sugar
• Salt to taste
• SOUP
• 3 ounces fresh shiitake mushroom caps, thinly sliced, about 2 cups
• 3 ounces King oyster mushrooms, thinly sliced
• 2 teaspoons sesame oil
• 2 teaspoons light soy sauce
• ½ teaspoon grated garlic
• 1 teaspoon grated ginger
• Salt and pepper
• 3 tablespoons white or red miso
• 6 ounces silken tofu, at room temperature
• GARNISH
• Enoki mushroom tips
• 2 tablespoons slivered scallions
• 4 shiso leaves, slivered
• Sunflower sprouts
• 2 tablespoons slivered toasted nori
• Pinch of crushed red pepper
• Toasted sesame seeds

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