Miso Soup with Enoki Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Look for bonito at Asian food markets or in the ethnic section of the supermarket. It's a traditional ingredient in miso soup, but if you can't find it, it's okay to omit it-just be aware that you'll lose the seafood flavor in the broth. Ingredients:
6 cups boiling water |
1/4 cup dried shaved bonito (dry fish flakes) |
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. 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. Divide the enoki mushrooms and tofu evenly among 6 soup bowls, and ladle 1 cup soup into each bowl.
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