Firstly, let’s make Japanese dashi(soup stock). Boil water and add one handful of bonito flakes. Simmer for few minutes under the low heat. Turn off the heat and let the bonito flakes sink to the bottom for few minutes. Strain the dashi through a fine mesh sieve over a bowl. Bring the dashi back to the pot.

Rinse the mushrooms quickly and add in the boiling dashi. Cook for few minutes.

Add miso right before eating and bring it to a simmer(never boil it)! We usually mix miso and dashi in a ladle.