Steaming bowls of this soup start with a deeply savory broth built from kombu and dried shiitakes, brightened with fresh ginger and a warm hit of ground turmeric. Fresh shiitake caps simmer right in that broth until tender, then silken tofu cubes are folded in gently so they stay soft and pillowy rather than breaking apart. Whisking the miso separately before it goes back into the pot keeps the broth silky and prevents any grainy texture, and a final drizzle of toasted sesame oil adds a nutty finish right before serving. Sliced scallion greens on top give every bowl a little crunch and color against that golden, fragrant broth. It's a comforting, deeply umami soup that fits neatly into a gluten free rotation, especially on a chilly night when you want something warming and light at the same time.
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Combine the kombu, dried shiitake mushrooms, and water in a medium saucepan. Let soak for 10 minutes, then set over medium heat and bring just to a bare simmer — small bubbles forming at the edges, not a rolling boil.
Remove the kombu with tongs and discard it. Continue to simmer the dried shiitakes for 5 minutes, then lift them out with a slotted spoon and discard. Strain the broth through a fine-mesh strainer into a clean bowl, then return it to the saucepan.
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