Mushroom Soup

• 2 matsutake mushrooms
• 2 cups water
• 1 tbsp. salt
• ¼ tofu
• 4 cups dashi
• 1 tsp. monosodium glutamate
• 1 tsp. shoyu

Wash matsutake in cold water. Slice into thin pieces lengthwise. Soak in the mixture of water and salt for 10 minutes or until ready to use. Drain. Cut tofu into thin ¾ inch square pieces and drain well. Place dashi, salt, monosodium glutamate and shoyu in a saucepan and bring to boiling point. Add tofu and matsutake and simmer slowly until tofu floats to surface. Do not boil. Serve at once.