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Miso Soup with Tofu and Enoki Mushrooms

Time 15 minutes
Yields Serves 4
Miso Soup With Tofu and Enoki Mushrooms
(Lawrence K. Ho / Los Angeles Times)
1

Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer.

2

In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.

3

Add the tofu and mushrooms to the soup. Bring the soup to a quick boil once again, then remove it from the heat and pour the soup into individual bowls.

4

Sprinkle each bowl with chopped green onion. Serve immediately.

Variations:
Variation: To make one of the most popular miso breakfast soups, Miso Soup with Wakame Seaweed and Tofu, follow this recipe but substitute 1/4 cup rehydrated wakame seaweed, chopped to 1-inch pieces, for the enoki mushrooms.
Look for wakame seaweed, called for in the Miso Soup variation, at Japanese markets.

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