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Umami Soup With Yuba Noodle

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3 quarts water

3 tablespoons red miso 2 tablespoons tamari, or to taste

1 tablespoon kosher salt, + more to taste

1/2 pound matsutake or shiitake mushrooms, thinly sliced

12 to 14 ounces fresh yuba, shredded or cut into strips about 1/2-inch wide (see Note)

2 stalks celery, finely chopped

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