1tablespoondried shredded wakameoptional, but good
1cupsliced white mushrooms
6ouncesfirm silken tofufirm silken tofu, cut into 1/2-inch cubes (I used 1/2 carton of Mori-nu Lite)
Bring the vegetable broth to a boil and add the dried mushrooms and seaweed. (If you are using whole dried mushrooms, add them now, let them soften, and remove them and slice before adding back to the pan with the other ingredients.) Simmer until mushrooms are softened, about 10 minutes.
Add the button mushrooms and silken tofu and simmer until the mushrooms are tender. Ladle out about 1/2 cup of the broth and stir it into 2 tablespoons of the miso. Mix until smooth and add to the pot. Taste, and if more miso is needed, repeat the process with another tablespoon of miso.
Allow the soup to simmer for about 5 more minutes without boiling and serve.
This makes about 6 large bowls or 8 smaller ones. Nutritional facts are based on 6 servings.If you use a zero-point vegetable broth (no fat or sugar), this qualifies as zero point on Weight Watchers Freestyle program.