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Japanese Mushroom, Tofu and Vermicelli Soup Recipe


4 cups chicken stock (vegetarian/vegan: use vegetable broth)
2 tablespoons soy sauce
1 tablespoon miso paste
1 tablespoon mirin (can substitute sherry and a dash of sugar)
1 tablespoon sake (can substitute white wine and a dash of rice vinegar)
4 oz. tofu, cut into ½ inch cubes
3 oz shiitake mushrooms, thinly sliced, stems discarded
2 oz enoki mushrooms
2 oz vermicelli noodles
3 green onions, sliced diagonally
Extra enoki mushrooms and green onions for garnish



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