Potato, Tofu & Mushroom Miso Soup
1 handful of dried seaweed, roughly chopped
4 small potatoes, sliced into thin rounds
3 mushrooms, diced
250g firm tofu, cut into small cubes
3 scallions, sliced finely on diagonal
6 tbsp dark miso paste
Place the seaweed into eight cups of water in a saucepan. Turn on the heat and bring the water to the boil, then turn down the heat. Add one cup of water a little bit at a time into the miso and mix into a smooth paste. When the seaweed water is warm just before boiling add the potatoes and then add the diced tofu, then stir. Bring to a light simmer and cook until the potatoes are soft. When the potatoes are soft, remove from the heat and stir in the miso paste. Add the chopped shallots, the diced tofu and stir. Top with a few chopped shallots, then serve.
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