INGREDIENTS 4 cups chicken stock (vegetarian/vegan: use vegetable broth) 2 tablespoons soy sauce 1 tablespoon miso paste 1 tablespoon mirin (can substitute sherry and a dash of sugar) 1 tablespoon sake (can substitute white wine and a dash of rice vinegar) 4 oz. tofu, cut into ½ inch cubes 3 oz shiitake mushrooms, thinly sliced, stems discarded 2 oz enoki mushrooms 2 oz Chinese vermicelli (aka cellophane) noodles 3 green onions, sliced diagonally Extra enoki mushrooms and green onions for garnish
Add the chicken stock, soy sauce, miso paste, mirin and sake to a medium saucepan and bring to a boil. Reduce heat and simmer for 2 minutes. Add the tofu, mushrooms, and vermicelli, return to a boil, reduce heat, and simmer for 6 minutes.
Add the green onions and simmer for another 2 minutes.