Instructions: In a medium saucepan, bring the Dashi to a boil over moderately high heat.

Whisk in the miso paste, then add the tofu and mushrooms and bring to a simmer.

Ladle the soup into bowls, sprinkle with the chervil and serve.

DASHI

(This is available at Asian markets; it is often called bonito soup stock.)

6 cups water
1 oz bonito flakes (2 cups)

1/2 ounce kombu (dried seaweed) (optional)

Combine all these ingredients in a medium saucepan and bring to a boil.

Strain the dashi into a large bowl.

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