While I was at Sanko getting the ingredients for dashi I saw that they had fresh Shimeji mushrooms. I have been able to find shiitake and enoki mushrooms at local grocery stores but not shimeji. I quickly picked up a package. This was a tasty miso soup.
1 cup dashi
2 ounces shimeji mushrooms
1 piece of aburage
1 tablespoon dill (chopped)
1 tablespoon miso
1. Bring the dashi, shimeji and aburage to a boil in a small sauce pan.
2. Remove from heat.
3. Add the dill.
4. Dissolve the miso with some of the heated dashi in a separate bowl. (We do not want to boil the miso as it will not taste as good.)
5. Add the miso back to the soup.
6. Pour the soup into a bowl.
Take a look at the Weekend Herb Blogging roundup at Kalyn's Kitchen.