Miso Soup with Broccoli and Shiitake Mushrooms

Place the dried shiitake mushrooms in a bowl and cover them with boiling water. Let them soak until softened and no longer dry or hard.

Pour the chicken broth into a large pot and warm it over high heat.

Add the dried seaweed to the pot.

Cut the tofu into cubes and add it to the pot.

Wash the broccoli, cut it into bite-sized pieces, and add it to the pot.

Drain and slice the softened shiitake mushrooms, then add them to the pot.

Once the broth is boiling, cover the pot, reduce the heat slightly, and cook for 3 minutes.

While the soup cooks, place the miso paste in a clean bowl.

When the 3 minutes are done, use a ladle to add 2–3 scoops of hot broth to the miso bowl. Stir until the miso paste is completely dissolved.

Turn off the heat, add the dissolved miso back to the pot, and gently mix everything together.