Miso soup with tofu and mushroom

3 cups dashi stock
2 thinly sliced fresh mushrooms
1Ѕ tablespoons miso paste
1 tablespoon Japanese soy sauce
1Ѕ oz (45g) silken tofu—cut into cubes
Ѕ scallion—thinly sliced on the diagonal
Put the stock in a saucepan, add the mushrooms and boil for 3 minutes. Blend together the miso and soy sauce in a small bowl and add to the hot dashi stock. Put the tofu into ne mixture. Heat the soup and just before boiling remove from the heat. Pour the soup into bowls and garnish with the sliced scallions.
You can add different ingredients to make a more substantial soup, such as cooked shrimp, snow pea sprouts, cooked rice noodles, or paper-thin slices of fresh ginger.