Miso Soup with Tofu and Enoki Mushrooms
Robert Frazer
Classic Japanese Miso soup
ingredients
- One 4" Piece of Kombu
- 32oz. of Water
- 1 Cup (1/2oz.) Dried Bonito Flakes
- 1/2 Cup White Miso(Shiro)
- 1 Tbl. Mirin or Sake
- Small Strips of Wakame
- 2 oz. Fresh Enoki Mushroms, with lower portion of the stems cut off
- 1/4 Ib. Soft Tofu
- 1 Sprig Green Onion for Garnish
directions
- 1
Use a damp towel to wipe the Kombu clean, and in a medium sauce pan bring the Kombu and water almost to a boil.
- 2
Remove the Kombu and bring water to a boil.
- 3
Add the Bonito Flakes ,do not stir, and let the Bonito Flakes sink to the bottom. Pour stock thru a fine mesh sleeve and discard the flakes.
- 4
Return 1/2 cup of the broth to the pan and add the Miso Paste and stir until well mixed. Add the remaining stock, mirin, bring almost to a boil add tofu and enoki mushrooms to the pan. Remove from heat and serve.
- 5
Garnish with thinly sliced Spring Onions.
Source: Robert Frazer
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