2 or 3 dried Shitake mushrooms
5 c. water
2 sheets Nori seaweed
1 (8 oz.) cake tofu
2 tbsp. brown rice or barley miso
Chopped scallions

Soak mushrooms in 1 cup water for 10 minutes. Bring 5 cups water to a boil. Cook Nori by waving sheets of it over medium heat burner until they shrink and turn green. Then crumble it and put pieces into boiling water. Remove Shitake mushrooms from soaking water. Add the water to soup.

Cut mushrooms (discard stems) and add to soup. Reduce heat to simmer for 5 minutes. Dice the tofu and add to soup. Simmer 5 minutes. Remove small amount of soup stock. Dissolve miso into this. Add miso mixture to soup. Then remove soup pot from heat right away. Garnish with chopped scallions and serve.