Use 1 sachet of prepacked bonito daishi (bonito flakes stock) from Japanese food section. Boil 2 pints of water, then add in the bonito daishi powder. Boil for about 10 minutes, then add 2 tbsp of miso. Cut silken tofu into small cubes. Add enoki mushrooms to soup. Sprinkle some dehydrated wakame (a type of seaweed, “instant” is fine) and boil with for about 3 minutes. Dish soup into a bowl and put in the diced silken tofu and sprinkle with thinly sliced spring onion.
borsch 2 lbs beets (5 without tops scrubbed) 2 cups low sodium chicken stock (homemade) 1 cup sour cream 1 cup plain whole-milk yogurt 1 tbsp fresh lemon juice 1 tbsp coarse salt 1 english cucumber (peeled and cut into 14 inch dice) 2 tbsps fresh dill (finely chopped, 8 small sprigs for garnish) freshly ground pepper Tzatziki