Miso Soup with Enoki Mushrooms

Miso Soup with Enoki Mushrooms
Photo by Randy Mayor


  • 2 tablespoons yellow miso (soybean paste)
  • 6 cups boiling water
  • 2 tablespoons red miso (soybean paste)
  • ¼ cup dried shaved bonito (dry fish flakes)
  • 4 ounces firm tofu, drained and cubed
  • ½ cup enoki mushrooms
  • ½ teaspoon low-sodium soy sauce

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 bo...

View full recipe at My Recipes


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