1 tbsp Kikkoman soy sauce, plus more to taste (we like it salty so we use mostly reduced-sodium soy sauce and finish at the end with a little regular soy sauce to try and keep the sodium down a little!)
1 tsp sesame oil, plus more to taste
Instructions
Rinse your mushrooms, trim their stems and cut them into bite-sized pieces. Leave the little guys whole. Throw the stems into your simmering dashi before you strain it for extra flavour!
Cut your tofu into cubes.
Slice green onions for a garnish.
Bring your dashi to a near-boil in a deep pot and add mushrooms and tofu.
Reduce heat and simmer until mushrooms are done to your liking. The longer they simmer, the better your broth will taste; but if you’re hungry now, boiling them for 5 or 10 minutes works great too!
Add salt, soy sauce and sesame oil to taste. We usually make ours quite soy-saucy and reasonably sesame-oily by adding a little at a time and tasting regularly. Use sesame oil with care- a few drops adds a lot of flavour and aroma!
Drop a pinch of dried wakame in each bowl and pour hot soup over.