This soup is a delicious way to give your immune system a boost. Substitute other spring vegetables if you want, and cook until tender.
7g dried Maitake Mushrooms
1250ml cold water
300g Clearspring Tofu, cut into 1cm cubes
100g watercress, chopped into 5cm lengths
3 tbsp Clearspring Brown Rice Miso or Clearspring Barley Miso
4 spring onions, cut into thin slices
1. Soak the maitake in the water in a saucepan for 15-20 minutes.
2. Bring the water and mushrooms to a simmer over a medium heat, and gently cook the maitake for 15 minutes. Add tofu and simmer for about a minute, then add watercress and simmer another minute or so.
3. Take the soup off the heat. In a cup, dissolve the miso in a little bit of the liquid, and add it to the soup. Sprinkle with the spring onions and serve.