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Method:
Bring dashi to the boil, then mix some
of the hot liquid with the bean paste in a small bowl, stirring until
smooth. Pour mixture back into saucepan, stir well, add bean
curd and scallions and return to the boil. Simmer for a few
seconds only. Ladle into bowls, garnish each with a slice or two
of mushroom, and serve hot.
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