1/2ouncedried lobster mushroomsmay use shiitake or other mushrooms
1 1/2cupswater
1tablespoonginger rootminced
1clovegarlicminced
1/8teaspoonred pepper flakesor to taste
2tablespoonssoy sauce
1teaspoonsugar
1tablespoonmirin or rice wine
8ouncesfirm tofucut into cubes
1tablespoonmellow white miso
Instructions
In a medium-sized saucepan, simmer the mushrooms in the water for 30 minutes. Remove the mushrooms to a cutting board and pour the mushroom broth through a fine-mesh strainer into a 2-cup measuring cup. Add enough water to reach the 2-cup mark, and return the broth to the pan. Chop the mushrooms and add them to the pan, along with all ingredients except the miso.
Simmer on very low for 15 minutes. Stir miso into 1/4 cup water until it forms a smooth paste and add it to the tofu. Stir gently and return to heat for about 1 minute, and then serve over soba noodles or whole grain, garnished with sliced green onions.