Enoki Miso Soup

Author: Anita Jacobson




Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Serves: 4-6


  • 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) (*)
  • 1/4 cup (4 tablespoon) miso paste
  • 2 scallions, thinly sliced


  1. Chop off and discard 1 inch of the enoki root. Cut the enoki bunch into two halves lengthwise. Wash and drain.
  2. Bring dashi stock to a boil in a soup pot, then add enoki and simmer for 2 minutes.
  3. Add soaked wakame and tofu cubes into the pot. Once the soup boils again, turn off the heat.
  4. 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.
  5. Serve the soup hot with thinly sliced scallions as garnish.


  • (*) For vegetarian option, substitute with mushroom stock granules.

Another great recipe by https://dailycookingquest.com.