Miso soup with wakame, tofu and enoki mushrooms Recipe
Classic Japanese miso broth garnished with wakame sea weed, tofu and delicate enoki mushrooms.
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5mins
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20mins
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0mn
- For the stock
- Yutaka white miso paste : 100 g
- Dashi : 20 g
- Royal kombu : 50 g
- Water : 800 ml
- Mirin : 20 ml
- For the garnish(es)
- Spring onion(s) : 1 whole
- Red chilli(s) : 1 whole
- Tofu : 75 g
- Wakame seaweed : 50 g
- Enoki : 50 g
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1. FOR THE SOUP:
Place the water into a large pan and bring to the boil.
When the water is boiling reduce to a simmer and add the dashi, mirin and kombu, stir and leave to infuse for 15 minutes. Remove the kombu and add the miso paste, stir well, simmer for 5 minutes. -
2. FOR THE GARNISHES:
Wash and finely slice the chilli and spring onion. Cut the tofu into a very small dice. Shred the wakame seaweed. Remove the root from the bunch of enoki and separate the mushrooms.
Take a small bowl and add a few pieces of each of the garnishes. Pour on the hot soup and eat immediately.
«Once the miso paste is added make sure you do not boil the soup. This will cause the miso to separate and make the soup grainy.»
