Miso Soup With Tofu And Enoki Mushrooms Recipe

Directions:

1. For bonito stock:
2. Place konbu in a stock pot with the water and bring to a boil. Reduce heat to low and simmer for 10 minutes. Remove the konbu and discard. Stir in the bonito flakes, return to a boil for 1 minute. Strain through a fine mesh sieve. Reserve for soup.
3. For Miso Soup:
4. Soak konbu in just enough hot water to cover until it's soft (about 20 minutes). Drain and cut into thin strips. Set aside.
5. In a large saucepan over low heat, bring the stock to a bare simmer. Whisk in the miso paste, mirin, vinegar and sesame oil. Add the konbu, mushrooms and tofu. Season soup with white pepper and a tiny splash of soy sauce. Do not allow the soup to boil; the tofu will fall apart.
6. Ladle the soup into warmed bowls, garnish with the green onion and serve immediately.