Ingredients

• 6 cup dashi stock
• 3 tablespoon white miso paste
• 1 silken tofu, cubed
• 6 ounce mixed mushrooms, sliced
• 4 eggs
• 1 bunch scallions, sliced
• 4 clove garlic, minced
• 2 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• salt and white pepper
• 1 teaspoon fresh ginger, grated

Steps

1. Prepare the crispy garlic oil: Heat 2 tablespoons vegetable oil in a small skillet over medium-high heat. When shimmering, add minced garlic and cook for 1 to 2 minutes until golden and fragrant, stirring constantly to prevent burning. Transfer to a small bowl to cool.
2. Slice mushrooms and cut silken tofu into ½-inch cubes. Set aside separately.
3. Slice scallions into thin rings, separating white and light green parts from dark green tops.
4. Pour dashi stock into a large saucepan and bring to a gentle simmer over medium heat for 3 minutes.
5. Add sliced mushrooms to the simmering broth and cook for 3 minutes until softened.
6. Ladle 1 cup of hot broth into a small bowl and whisk in white miso paste until completely dissolved and smooth, breaking up any lumps.
7. Pour the dissolved miso mixture back into the saucepan of broth, stirring gently to combine. Do not boil.
8. Add grated ginger and rice vinegar to the broth and stir to combine. Taste and season with salt and white pepper as needed.
9. Gently add tofu cubes to the broth and maintain a bare simmer for 2 minutes to warm the tofu through.
10. While tofu is warming, fill a separate small saucepan with 2 inches of water and bring to a simmer. Add a pinch of salt.
11. Carefully crack 4 eggs into individual small cups or bowls. Gently slide each egg into the simmering water and poach for 3 to 4 minutes until whites are set but yolk remains runny. Remove with a slotted spoon.
12. Ladle the miso broth and tofu into four serving bowls, dividing mushrooms evenly. Top each bowl with a poached egg.
13. Drizzle each bowl with 1 teaspoon of the crispy garlic oil and sesame oil. Garnish with reserved dark green scallion tops.