Set a pot over medium heat. Add 4 cups of water + kombu + shiitake mushroom.
Cover the pot and simmer for 10 minutes.
In the meantime, add dried wakame + 1/2 cup of hot water to a small bowl. Allow it to soak for 2-3 minutes. Rinse, drain, and squeeze (if your wakame has a strong fishy smell, you can rinse it a couple of times). Set aside.
Once the 10-minute is up: Uncover the pot. Using a strainer, remove the shiitake mushrooms and kombu. Slice the mushrooms and transfer them back to the pot. Discard the kombu.
Add button mushrooms + wakame + firm tofu. Give everything a quick mix. Cover the pot and simmer for 5 minutes.
In the meantime, add miso paste + 1 cup of hot water to a small bowl. Mix well and dissolve the miso.
Once the 5-minute is up: Uncover the pot and turn off the heat. Pour in the miso water and add freshly chopped green onion.
Mix well using a spatula. That's it, 15-Minute Miso Soup is ready. Serve and enjoy.
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Notes
This soup can serve as a wonderful complement to your noodles. Just follow the package instructions to boil the noodles and then combine them with the soup