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Miso Soup with Shiitake Mushrooms and Poached Eggs
The backbone of this simple vegetarian soup is a quick and easy broth made with nothing more than water, red miso, garlic and tomato paste. Fresh shiitake mushrooms, silken tofu and runny-yolked poached eggs add full flavor and satisfying richness. You can use any type of cooked white rice, but make sure it is warmed before portioning so it doesn't cool the soup. Shichimi togarashi is a fragrant Japanese spice blend. Sprinkled onto soups and broths, it adds a touch of piquancy and chili heat; look for it sold in small jars in the Asian aisle of the supermarket.
medium garlic cloves, smashed and peeled
tablespoons tomato paste