Preparation / Directions:
Soak mushrooms in 6 cups water overnight. Strain liquid through cheesecloth into pot. Slice mushrooms and set aside. Bring liquid to boil, add carrots, and reduce heat to low, and simmer 10 minutes. Add greens, simmer 5 to 10 minutes. Add miso, diluting it first with a little of the broth. Remove from heat and let stand, 1 to 2 minutes. Add sliced mushrooms. Put a teaspoon of tofu in bottom of each serving bowl, and top with soup and vegetables. Garnish with chopped scallions.