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Japanese Soup with Daikon, Tofu and Mushrooms

Ingredients

  • 3 cups dashi her recipe called for 4 but my instant stuff made 3
  • 8 ounces tofu
  • 4 button mushrooms, sliced thinly
  • 1/2 cup of daikon, peeled and sliced into matchstick pieces
  • 1.5 tsp soy sauce
  • 1 tsp salt
  • 1 tsp sake
  • 1 green onion, sliced thinly

Instructions

  • Rinse the tofu gently and cut into cubes. She called for heating the tofu and cooking the mushrooms in separate pans, then placing the tofu in one half of the bowl and the mushrooms in the other half and covering with the dashi broth. I just heated the tofu and cooked the mushrooms in the broth.
  • Make the dashi by simmering the tea bag of goodies for ten minutes in 3 cups of water.  Take the bag out and add the soy, salt and sake. 
  • Add the tofu and simmer gently for a few minutes, then add the daikon and simmer a few more minutes, and finally add the mushrooms and cook just another 3 minutes or so.
  • Ladle into 3 or 4 bowls and garnish with the green onion slices.