Miso soup with tofu and mu'er mushrooms

Ingredients:

• 10g kombu (kelp seaweed), about 2-3 square sheets
• 4 cups water or vegetable broth (see recipe below)
• 3 large dried muer mushrooms
• 2 teaspoons soy sauce
• 2 cloves garlic, minced
• 1 tbsp. chopped ginger
• 1/2 cup young bamboo shoots, thinly sliced
• 1 tbsp white or yellow miso paste
• 1/4 cup finely chopped green onions, plus more for sprinkling
• 110 g tofu, cut into 1 cm cubes

Preparation:

1. Soak the mushrooms in a small bowl and let sit for about 30 minutes. Rinse and chop.
2. In a frying pan, fry the garlic, ginger and bamboo shoots over medium heat for one minute.
   
   To prepare kombu dashi brothSoak the kombu seaweed in water in a large saucepan for 30 minutes. Heat over medium heat until almost boiling. Remove the kombu just before it boils and discard.
3. Reduce heat to low and skim off any foam from the surface. Cook for another 2 minutes.
   
   Add the mu'er mushrooms and soy sauce to the dashi and simmer until the mushrooms are tender, about 10 minutes. Remove with a slotted spoon and, when cool enough to avoid burning your hands, slice thinly. Return them to the liquid along with the sautéed vegetables.
   
   In a separate bowl, mix the miso paste with a little broth until dissolved. Pour into the soup, add the green onions and tofu, and simmer over low heat, stirring, until heated through, about 3 minutes. Serve immediately.