• 12 Ratings

Serve this simple broth in small bowls as an appetizer, similar to miso soup.This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.Photo credit: Kate Sears



Ingredient Checklist


Instructions Checklist
  • Combine mushrooms and the water in a small saucepan, and bring to a boil over high heat. Reduce heat until liquid is at a simmer; cook, partially covered, until broth is a rich brown color, about 25 minutes.

  • Strain mixture through a fine sieve into a medium bowl (or large liquid measuring cup), pressing on mushrooms with a wooden spoon to remove as much liquid as possible; discard mushrooms. Stir soy sauce and vinegar into broth; divide evenly among four bowls. Add tofu, and garnish with scallion. Serve immediately.


12 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0