Serves 2

Ingredients

• 2 cups water
• 1 dashi packet
• 1 tbsp white miso paste
• ½ cup cubed silken tofu
• ½ tbsp dried wakame seaweed
• ½ tsp Turkey Tail mushroom powder
• 20g dried Shiitake mushroom slices
• 1 tbsp thinly sliced green onion

Method

1. Soak the Shiitake mushrooms slices in hot water for 20 minutes to soften, then discard the water.
2. In a saucepan, combine 2 cups of room temperature water and the dashi packet. Bring to a gentle boil over medium heat.
3. Reduce heat to low and simmer for 3 minutes, stirring the packet occasionally.
4. Use chopsticks to give the dashi packet a final shake, then remove it.
5. Add the Turkey Tail mushroom powder and soaked Shiitake mushroom slices. Simmer on low for 5 minutes, stirring to infuse flavour and evenly distribute the turkey tail powder.
6. Add the tofu and wakame. Continue simmering for 2 minutes.
7. Ladle a small amount of broth into a separate bowl. Use this to dissolve the miso paste with chopsticks (or a whisk and spoon), then stir back into the main broth. Do not boil after adding the miso – keep the heat low to preserve its flavour.
8. Serve hot, garnished with green onion.