Misosoupwithenokimushrooms Recipes

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MISO SOUP WITH ENOKI MUSHROOMS



Miso Soup with Enoki Mushrooms image

Cradle a bowl of Miso Soup with Enoki Mushrooms in your hands and sip the soul-warming broth straight from the bowl.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 5

One 4-inch square dried kombu, cleaned with a damp cloth
2/3 cup bonito flakes (fish flakes)
1/3 pound (1 package) enoki mushrooms, a few reserved for garnish
2 tablespoons miso
2 scallions, finely sliced

Steps:

  • In a pot, combine the kombu and water to cover and bring to a boil. Remove the kelp and discard. Add the bonito flakes, stir well, and remove from the heat. Let the flakes settle to the bottom of the pot. Strain the stock through a fine sieve, discarding the bonito flakes. Return the stock to the pot and add the mushrooms.
  • Cook over moderate heat for about 3 minutes, or until the mushrooms have softened. In a small bowl, stir together a ladle of stock with the miso and stir the mixture into soup. Divide the soup among 4 bowls and sprinkle with the reserved enoki and the scallions.

MISO SOUP WITH ENOKI MUSHROOMS



Miso Soup With Enoki Mushrooms image

Cooking Light. I just happen to have Enokis in my fridge right now too! I will make this with only one type of miso. Use whatever you have. The recipe also calls for 1/4 cup dried shaved bonito (dry fish flakes) but Zaar doesn't recognize it.

Provided by dicentra

Categories     Soy/Tofu

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

6 cups boiling water
2 tablespoons yellow miso (soybean paste)
2 tablespoons red miso (soybean paste)
1/2 teaspoon low sodium soy sauce
1/2 cup enoki mushrooms
4 ounces firm tofu, drained and cubed

Steps:

  • 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 bowls, and ladle 1 cup soup into each bowl.

Nutrition Facts : Calories 30.3, Fat 1.3, SaturatedFat 0.2, Sodium 308.9, Carbohydrate 2.6, Fiber 0.7, Sugar 0.6, Protein 2.6

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