Miso Soup with Tofu and Enoki Mushrooms
Miso soup is part of a traditional breakfast in Japan. It’s main ingredient, miso paste is made mostly from soybeans—”meat from the fields” as the Japanese have called it for centuries. Miso paste comes in red and white varieties. Red (aka) miso pastes like sendai and haccho are dark brown in color, and robust in flavor. White (shiro) miso pastes like saikyo are yellow in color, lighter and sweeter than red miso paste. Some miso pastes such as inaka miso, koji miso and mugi miso incorporate grains of wheat, rice, barley or soybeans to create a variety of textures and tastes.
You can experiment with different types of miso pastes. Some are saltier than others, so when making miso soup, always taste the soup and make adjustments.
From the story: Miso in America: The Toast Variation
Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer.
In 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.
Add 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.
Sprinkle each bowl with chopped green onion. Serve immediately.
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