Japanese Mushroom and Tofu Miso Soup

Instructions

1. 1

   Slice off the tough stems from 150g shiitake mushrooms and slice caps into 5mm strips. Cut 100g enoki roots off and pull into small clusters. Cut 250g silken tofu into 1.5 cm cubes. Slice 30g green onions thinly. Have a medium saucepan and a small fine-mesh sieve ready on your counter.

2. 2

   Set the medium saucepan over medium heat and add 10 ml of toasted sesame oil. Once the oil glistens and warms up for about 1 minute, add the sliced shiitake mushrooms. Sauté for 3 minutes, stirring with a wooden spoon until they soften slightly and smell fragrant.

3. 3

   Pour 1000 ml of kombu dashi stock directly into the saucepan with the shiitake mushrooms. Increase the heat slightly to bring the mixture to a gentle simmer. Do not let it boil violently; look for small bubbles breaking steadily at the edges after about 4 minutes.

4. 4

   Turn the heat down to low. Gently add the 100g of prepared enoki mushrooms and the 250g of silken tofu cubes into the simmering broth. Cook gently for 2 minutes so the tofu warms through without breaking. Stir very gently around the edges with your wooden spoon.

5. 5

   Turn off the heat completely and remove the pot from the burner. Place 60g of white miso paste into a small fine-mesh sieve. Dip the lower half of the sieve into the hot broth and stir the paste with a spoon until it dissolves smoothly into the soup without any lumps.

6. 6

   Check that the soup is silky and translucent with melted miso. Ladle the hot soup evenly into 4 small soup bowls, making sure each bowl gets a mix of tofu and tender mushrooms. Garnish with the sliced green onions on top and serve immediately while hot.

Serve with

Drink

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