In a small sauce pan, add 1 cup dashi with the tamari and honey. Bring to a simmer and braise the maitakes for 2 minutes only. Pull off heat and let stand. In another sauce pan, whisk together the remaining 4 cups of dashi with the miso and ginger. Bring to a simmer over medium heat for 5 minutes. Remove ginger and keep hot.
Plating: In 4 warmed soup bowls, place a slice of tofu and top with strained maitakes. Ladle soup on top and garnish with scallions.
Beverage: Green Tea
Copyright 2000, Ming Tsai, All Rights Reserved