Miso Soup With Tofu And Enoki Mushrooms |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This was my first time making Miso soup. I think most sushi places must use instant stock because my homemade version was SO MUCH more flavorful. White Miso, Konbu (dried seaweed) and Bonito (shaved, dried fish flakes) can be found at Whole Foods or any asian grocery store. Ingredients:
bonito stock (dashi) |
1 piece kombu seaweed, about 4 inches long, quickly rinsed |
8 cups water |
3 cups loosely packed dried bonito flakes |
for miso soup |
8 cups bonito stock |
3 oz. konbu |
6 tablespoons white miso paste |
1 tbs. mirin or sake |
1 teaspoon rice vinegar |
1/2 teaspoon asian sesame oil |
2 oz. fresh enoki mushroomsstems trimmed |
1/4 lb. soft tofu, cut into 1/2-inch cubes |
3 green onion, including tender green portion, cut on the diagonal into thin slices |
white pepper and soy sauce to taste |
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.
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