Miso Soup With Enoki Mushrooms |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Cooking Light. I just happen to have Enokis in my fridge right now too! I will make this with only one type of miso. Use whatever you have. The recipe also calls for 1/4 cup dried shaved bonito (dry fish flakes) but Zaar doesn't recognize it. Ingredients:
6 cups boiling water |
2 tablespoons yellow miso (soybean paste) |
2 tablespoons red miso (soybean paste) |
1/2 teaspoon low sodium soy sauce |
1/2 cup enoki mushrooms |
4 ounces firm tofu, drained and cubed |
Directions:
1. Combine water and bonito; let stand 2 minutes. Strain the liquid through a fine sieve into a bowl; discard solids.
2. Bring the liquid to a boil in a large saucepan. Add yellow and red miso and soy sauce; stir well with a whisk until smooth.
3. Divide the enoki mushrooms and tofu evenly among 6 soup bowls, and ladle 1 cup soup into each bowl.
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