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)

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


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.


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.


Sprinkle each bowl with chopped green onion. Serve immediately.

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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