Mushroom broth soup with cheese and vermicelli

According to this recipe, it is recommended to take dried shiitake mushrooms. But if necessary, you can replace it with fresh ones. Fresh shiitake should be taken dense, with evenly colored hats and without damage. For better preservation, keep the mushrooms in an open paper bag before cooking.

Put dried shiitake mushrooms in a mug, then fill it with a glass of boiling water. Set aside for about 20 minutes until the mushrooms are completely soaked. Remove the mushrooms from the mug, then thinly slice them. Save the resulting mushroom infusion.

Fresh mushrooms well and carefully so as not to damage, rinse under running water. The skin of shiitake contains most of the flavor, so you do not need to clean them. Put in a mug and pour boiling water for 20 minutes.

Wash the mushrooms, clean them from dirt and defects, if any, and cut into strips. If the mushrooms are elastic and fresh, the films also do not need to be cut.

In a saucepan, combine together mushroom infusion, mushroom broth, seaweed, soy sauce, miso paste, mirin and sake. Bring to a boil and cook for 5 minutes at a low temperature.

Then add the chopped shiitake mushrooms, champignons and vermicelli, bring to a boil. After boiling, cook everything together for another 5 minutes.

Meanwhile, cut the tofu into cubes of the desired size. Put it in a saucepan and cook for another 3 minutes. If necessary, season with sea salt, focusing on your own taste.

The soup is ready, bon appetit!

You need to serve the soup hot, garnished with chopped green onions.