Miso soup with enoki mushrooms

Miso soup with enoki mushrooms

By
From
Poke
Serves
4
Photographer
Matt Russell

Delicious served as a starter to a poke feast or simply on its own.

Ingredients

Quantity Ingredient
500ml dashi stock
4 spring onions, finely sliced
5cm fresh ginger
pinch bonito flakes
4 dried shiitake mushrooms
125g fresh enoki or shiitake mushrooms
1 tablespoon white miso paste
1 tablespoon dark miso paste
1 tablespoon mirin
240g silken tofu, cubed
5g dried wakame, rehydrated in cold water for 5 minutes
few sprigs coriander, (cilantro)

Method

  1. Put the stock into a saucepan with half of the spring onion, the ginger, bonito flakes and dried shiitake mushrooms. Bring to the boil, then turn down the heat and simmer for 10 minutes. Strain. Return the stock to the pan and add the fresh mushrooms. Simmer for 2 minutes, then stir in the miso paste, mirin and tofu, along with the remaining spring onions. Season to taste, and simmer gently for another minute. Finish with wakame and coriander, then serve. Try pimping with a few slices of daikon or lotus root for added texture and crunch.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again