Miso Soup with Tofu and Enoki |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This traditional Japanese soup has a mild flavor but is so comforting. Sliced green onions provide a bit of color.—Bridget Klusman, Otsego, Michigan Ingredients:
2 packages (3-1/2 ounces each) fresh enoki mushrooms or 1/2 pound sliced fresh mushrooms |
1 medium onion, chopped |
2 garlic cloves, minced |
1 teaspoon minced fresh gingerroot |
1 tablespoon canola oil |
4 cups water |
1/4 cup miso paste |
1 package (16 ounces) firm tofu, drained and cut into 3/4-inch cubes |
thinly sliced green onions |
Directions:
1. In a Dutch oven, saute the mushrooms, onion, garlic and ginger in oil until tender. Add the water and miso paste. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add tofu; heat through. Ladle into bowls; garnish with green onions. Yield: 5 servings.
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