From ThisBlueWiki
Prepare broth with 12 cups water, 3 strips kombu and 3 medium dried shiitake mushrooms. Heat the broth somewhat slowly to allow shiitakes at least 20-25 minutes in the water.
- 6 tablespoons red miso paste
- 6 scallions, sliced thin
- 18 thin young asparagus shoots, sliced diagonally
- 6 thinly-sliced medium crimini mushrooms
- 2 tablespoons soy sauce
- 4 teaspoons sesame oil
- 14oz soft tofu cut into small cubes
After the broth has been brought to a boil and simmered for about 2 minutes, remove the kombu and shiitake mushrooms. Take 1/2 cup broth to the side, mix with miso and soy sauce and return to the pot. Add sesame oil. Reheat the mixture but reduce heat to low just BEFORE it comes to a boil (do not boil the miso paste!) Add tofu, mushrooms (crimini and the sliced, destemmed shiitake), scallions and asparagus and simmer for 3 minutes or so, until asparagus turns bright green.