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Categories: Mains, Soups

Miso Soup With Tofu and Enoki Mushrooms

Miso Soup With Tofu and Enoki Mushrooms
Lawrence K. Ho / Los Angeles Times

My 16-year-old son thinks his American breakfast is not complete without miso soup. He dips his toast in the soup, which is something I have never seen a Japanese do, but he says it's delicious. My own mother never made ... Read more

Total time: 15 minutes | Serves 4
Note: Look for wakame seaweed, called for in the Miso Soup variation, at Japanese markets.
  • 3 1/2 cups Dashi
  • 3 1/2 to 4 tablespoons koji or mugi miso
  • 6 ounces soft tofu, drained and cut into 1/2-inch cubes
  • 1/2 (3 1/2-ounce) package enoki mushrooms, ends trimmed off
  • 1 green onion, chopped, optional

Step 1Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer.

Step 2In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.

Step 3Add the tofu and mushrooms to the soup. Bring the soup to a quick boil once again, then remove it from the heat and pour the soup into individual bowls.

Step 4Sprinkle each bowl with chopped green onion. Serve immediately.


Variation: To make one of the most popular miso breakfast soups, Miso Soup With Wakame Seaweed and Tofu, follow this recipe but substitute 1/4 cup rehydrated wakame seaweed, chopped to 1-inch pieces, for the enoki mushrooms.

Each serving:
71 calories; 555 mg sodium; 0 cholesterol; 3 grams fat; 6 grams carbohydrates; 5 grams protein; 0.65 gram fiber.
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