Miso Soup With Tofu And Enoki Mushrooms Recipe
Servings: 4
Ingredients
- 3Â 1/2 Tbsp. koji or possibly mugi miso - (to 4 tbspns) see * Note
- 6 ounce liquid removed soft tofu cut 1/2" cubes
- 1Â 3/4 ounce enoki mushrooms - (1/2 pkg) ends trimmed off
- 1 x minced green onion (optional)
- 1 piece dashi konbu - (6" to 8" long)
- 4 c. water
- 2 c. dry bonito flakes (katsuo-bushi)
Directions
- * Note: Red (aka) miso pastes like sendai and haccho are dark brown in color, and robust in flavor. White (shiro) miso pastes like saikyo are yellow in color, lighter and sweeter than red miso paste. Some miso pastes such as inaka miso, koji miso and mugi miso incorporate grains of wheat, rice, barley or possibly soybeans to create a variety of textures and tastes. Some are saltier than the others, so when making miso soup, always taste the soup and make adjustments.
- To make the Dashi: Using scissors, make several crosswise cuts in the konbu. This helps to extract the flavor during cooking. Place konbu and water in medium saucepan and let it stand 15 min. Cook on medium heat till water almost boils. Remove konbu just before water boils to avoid fishy odor.
- When the water boils, add in bonito flakes and cook over low to medium-low heat for about 30 seconds. Turn off heat. When bonito flakes have settled near the bottom, about 10 min, strain them through a very fine-mesh sieve or possibly a sieve lined with cheesecloth and throw away them. Do not stir the stock because it will cloud the dashi, that should have a light golden brown color. This will keep five days in the refrigerator. (Makes 3 1/2 c.)
- Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer. In a small bowl, dissolve 3 1/2 Tbsp. of the miso paste in a few Tbsp. of the hot Dashi. Add in the mix to the saucepan. Taste and add in more miso paste, Dashi or possibly water, depending on how strong the soup tastes.
- Add in the tofu and mushrooms to the soup. Bring the soup to a quick boil once again, then remove it from the heat and pour the soup into individual bowls. Sprinkle each bowl with minced green onion. Serve immediately.
- This recipe yields 4 servings.
- Variation: To make one of the most popular miso breakfast soups, Miso Soup With Wakame Seaweed (found at Japanese markets) and Tofu, follow this recipe but substitute 1/4 c. rehydrated wakame seaweed, minced to 1-inch pcs, for the enoki mushrooms.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 4 servings | |
| Calories 29 | |
| Calories from Fat 11 | 38% |
| Total Fat 1.19g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 125mg | 4% |
| Total Carbs 2.3g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.66g | 0% |
| Protein 2.37g | 4% |
