8 dried shiitake mushrooms, stems removed

1/2 cup (125 ml) boiling water

1 cup (180 g) semi-firm tofu, diced

3 tbsp (45 ml) soy sauce

1 tsp fresh ginger, chopped

1 garlic clove, finely chopped

1 small onion, finely chopped

1 tsp (5 ml) sunflower oil

4 cups (1 litre) water

3 tbsp (45 ml) brown miso

3 green onions, finely chopped

1 cup (250 ml) cooked rice noodles (optional)

In a bowl, soak the mushrooms in the boiling water for 30 minutes. Drain and thinly slice. Set aside.

In another bowl, gently toss the tofu with 1 tbsp (15 ml) of the soy sauce. Refrigerate.

In a pot, sauté the ginger, garlic, onion and shiitake mushrooms in the oil until tender. Season with salt and pepper.

Add the water, miso and remaining soy sauce. Bring to a boil and stir to dissolve the miso. Add the tofu and green onions. Adjust the seasoning.

Divide the noodles among four bowls and ladle in the soup. Serve hot.

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