- 1 small tofu, cut into pieces
- 5 golden neddle mushrooms, rinse well
- ¼ kilo seaweed bonito flakes
- 1 tbsp miso
- 1 bowl Japanese soup broth
- 1 tbsp. wei lin (Japanese seasoning)
- To make Japanese soup broth: chop seaweed in half. Wipe with cloth, place in water, and cook for 1 hour. Add bonito flakes, cook for 2 minutes. Remove from fire and throw away bonito flakes.
- Put soup broth in a pot.
- Add mushrooms, then cook.
- Add miso and sprinkle wei lin, stir and serve.