Miso Soup with Enoki Mushrooms, Tofu, and Seaweed | Graces Japanese Cooking

The key to making delicious miso soup is the dashi. If you have the time, I would highly recommend taking a few minutes to make your own dashi from scratch. Instant dashi powder is great for busy times, but the umami flavor and the warmth you feel from homemade dashi is so worth it. Here I used koji-miso paste, but any type of miso will work. Also, boiling miso soup can destroy the beautiful flavors and aroma of miso. Always turn off heat before adding miso and when reheating.

RECIPE (serves 4)

Dashi Ingredients:

4 cups water
2 inch piece of dried kombu seaweed
Handful of dried bonito flakes (about 1 cup)

1. Cut a piece of kombu seaweed and clean with a damp cloth of paper towel.
2. Add water to the pan. Drop kombu in the pan. Bring water to a boil.
3. Right before boil point, remove kombu.
4. Add bonito flakes. Turn down heat to medium and simmer for 2 minutes.
5. Turn off heat.
6. Once flakes have sunk to the bottom of the pan, it's ready to be strained.
7. Strain.
8. Add dashi back into the pan. Now you are ready to make miso soup!

Miso Soup Ingredients:

4 cups dashi
1 silken tofu (300g), use half or whole, cut into small squares
1 pack enoki mushrooms, cut into three equal parts
1 tablespoon dry wakame seaweed or 2 strands of fresh wakame
2-3 tablesppons miso paste (Use your favorite miso!)
1 green onion, chopped

1. Heat dashi to medium.
2. Soak seaweed in water for 10 -15 minutes or until it doubles in size. Drain and cut.
3. Cut enoki mushroom and tofu.
4. Combine all ingredients into the pan.
5. Cook for 5 minutes.
6. TURN OFF HEAT!
7. Add miso paste.
8. Garnish with green onions and enjoy!

Itadakimasu!

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