To make Hahn’s recipe for shiitake mushroom soup, the first thing you’ll need is a 14-ounce package of extra firm tofu. You will need to dice that into small pieces, and before that, you’ll need to press it to remove as much water as possible. Hahn will walk you through in the pressing in the next step. You’ll also need 10 ounces of shiitake mushrooms, which you shouldn’t “wash” so much as brush off any visible dirt and rinse quickly with cool water in a colander, tossing to remove excess water before setting them aside for your use.
In addition, you will need 4 cups of vegetable broth, 2 garlic cloves (minced), 3 bundles of baby bok choy, 1 cup of shredded carrots (which you can purchase pre-shredded), 3 scallions (chopped, plus more set aside for topping the soup when serving), 1 tablespoon of white miso paste, 1 tablespoon of soy sauce, and 1 teaspoon of ginger powder. If you’d like a little heat, you can sprinkle your finished soup with dried red pepper flakes.