Savory and Nutritious Enoki Mushroom and Tofu Miso Soup
How to Make Delicious Enoki Mushroom and Tofu Miso Soup
Let’s make a delightful Enoki Mushroom and Tofu Miso Soup that’s perfect for finishing a bowl of rice in no time!
Main Ingredients
- 1 block firm tofu
- 1 pack enoki mushrooms
- 700ml stock (anchovy and kelp recommended)
- 1 handful green onions
- 2 Tbsp miso paste
Cooking Instructions
Step 1
Let’s create a flavorful miso soup by combining the nutritious tofu and enoki mushrooms. We’ll guide you through the simple steps to make this delicious soup.
Step 2
First, trim the base of the enoki mushrooms and rinse them thoroughly. Separate them into bite-sized clusters. Cut the block of tofu into approximately 2cm cubes. In a pot, combine the 700ml of stock with 2 tablespoons of miso paste. It’s best to dissolve the miso paste through a sieve or whisk it well to prevent lumps.
Step 3
Add 1/2 teaspoon of salt to the miso-infused stock to season. Since miso paste is already salty, taste the broth and add more salt if needed. If you prefer a richer miso flavor, you can add a little more miso paste.
Step 4
Add the cubed tofu, separated enoki mushrooms, and chopped green onions to the pot. Bring the soup to a gentle boil over medium heat. Enoki mushrooms can become mushy if overcooked, so aim to boil just until the tofu is cooked through and the soup is simmering.
Step 5
And there you have it! A wonderfully savory and nourishing Enoki Mushroom and Tofu Miso Soup is ready. Enjoy it with a warm bowl of rice – it’s truly a rice-lover’s dream!
