In my house, I prepare miso soup at least once a week. Half of the time, I prepare my super basic miso soup, and half of the time, I prepare something a bit extra, like this enoki miso soup. If you have an easy access to Asian grocery stores that stock a pretty complete Japanese ingredients, I highly recommend stocking your fridge at all time with some miso paste and dashi stock granules. With these two ingredients, you can quickly prepare lovely soup with just a handful of ingredients.
The Main Ingredients
For this miso soup, you will need a packet of enoki mushroom (7 oz/200 gram), a packet of soft tofu (14 oz/400 gram), 2 tablespoon dried wakame, and 4 tablespoon miso paste. There are actually quite a lot of variety of miso paste, but in the United States, the main three common types are shiro miso (white miso paste), aka miso (red miso paste), and awase miso (white and red miso paste combo). If you are lucky enough to see other varieties, feel free to give them a try. For this recipe, I stick to the most common shiro miso.
Preparing Miso Soup
Miso soup is one of the simplest soup to make. First, heat water and dashi stock granules together (if you are hard core, you can prepare a batch of fresh dashi stock too!). Once it boils, add enoki and simmer for 2 minutes. Then add tofu cubes and soaked wakame, and turn the heat off once it boils again. Add miso paste in a strainer, then lower the strainer to the hot soup, and stir until all the paste has dissolved into to the soup. Serve the soup hot with some thinly sliced scallions.
- 1 packet enoki (7 oz/200 gram)
- 2 tablespoon dried wakame, soaked in cold water
- 1 packet (14 oz/400 gram) soft/silken tofu, cut into cubes
- 4 cups dashi stock (4 cups water + 3 teaspoon dashi stock granules) (*)
- ¼ cup (4 tablespoon) miso paste
- 2 scallions, thinly sliced
- Chop off and discard 1 inch of the enoki root. Cut the enoki bunch into two halves lengthwise. Wash and drain.
- Bring dashi stock to a boil in a soup pot, then add enoki and simmer for 2 minutes.
- Add soaked wakame and tofu cubes into the pot. Once the soup boils again, turn off the heat.
- Place miso paste in a strainer, then lower the strainer to the hot soup. Use a spoon to stir the miso paste until all the paste haste dissolved into the soup.
- Serve the soup hot with thinly sliced scallions as garnish.