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Japanese Mushroom, Tofu and Vermicelli Soup

yield: 4 total time: 45 minutes

Ingredients

8 dried shiitake mushrooms
75 grams enoki mushrooms fresh, or 400 g can enoki mushrooms, drained
1 block soft tofu cubed
100 grams vermicelli noodles
6 inches kombu strip
5 cups chicken stock For vegetarians you can use a good vegetable stock
1 1/2 cups boiling water
2 tablespoons soy sauce
2 tablespoons miso paste yellow
2 tablespoons mirin
2 tablespoons sake
3 stalks spring onions chopped
sea salt

Nutrition

Calories : 320 calories
Carbohydrate : 37 grams
Cholesterol : 30 milligrams
Fat : 9 grams
Fiber : 2 grams
Protein : 23 grams
SaturatedFat : 1.5 grams
Sodium : 1410 milligrams
Sugar : 8 grams

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