NOTES: White miso or shiro miso is made from soybeans that have been fermented with a large percentage of rice. The actual resulting color can range from white to light beige, and the miso has a definite sweet taste. Use more soy sauce or salt if you prefer not to use it.
Other than Chinese cabbage, bok choy, chrysanthemum greens or other leafy Chinese greens would be great in this dish. Snow peas too!
If you can’t find dried tofu sheets, use more firm tofu or tofu puffs.
*HOW TO PREPARE DRIED MUSHROOMS
Rinse then soak the mushrooms in warm water for at least 30 minutes. If you can plan ahead, soak them for 8 hours or more. When the caps are tender, pluck them out and squeeze out the excess water with your hands. Save the soaking water to use in your recipe.