Recipe: Delicious Enoki and Wakame Miso Soup

recipe delicious enoki and wakame miso soup

Enoki and Wakame Miso Soup. If you want to start with a miso soup that is familiar, you can make a bowl of tofu and wakame miso soup (the type of miso soup most often served in Japanese restaurants in the US). If you want, you can dress it up a little bit by adding enoki mushrooms! Ok, take a deep breath, this is easy !

Enoki and Wakame Miso Soup Place the ingredients marked ★ in a saucepan and bring to a boil. Enoki mushrooms upgrade the regular tofu and wakame miso soup. In my house, I prepare miso soup at least once a week. You can have Enoki and Wakame Miso Soup using 5 ingredients and 3 steps. Here is how you cook that.

Ingredients of Enoki and Wakame Miso Soup

  1. You need 1/2 packages of Enoki mushrooms.
  2. You need 15 grams of Wakame seaweed.
  3. It’s 2 tbsp of plus Miso.
  4. You need 600 ml of ★Water.
  5. It’s 1 tsp of ★Dashi stock granules.

Half of the time, I prepare my super basic miso soup, and half of the time, I prepare something a bit extra, like this enoki miso soup. In a large saucepan over medium heat, heat the oil, then add in the miso paste, ginger, aminos and chilli. Cook, stirring for a few minutes until well combined and fragrant. Add in the mushrooms and stir them through the miso mix so they are well coated.

Enoki and Wakame Miso Soup step by step

  1. Soak the wakame in water to remove the salt, drain, then cut into easy-to-eat pieces..
  2. Remove the tough bottom of the mushroom stem, then cut the mushrooms in half..
  3. Place the ingredients marked ★ in a saucepan and bring to a boil. Add the mushrooms and simmer. Stop the heat, add miso until it dissolves, then reheat and add the wakame..

Bring the liquid to a boil in a large saucepan. Add yellow and red miso and soy sauce; stir well with a whisk until smooth. Cradle a bowl of Miso Soup with Enoki Mushrooms in your hands and sip the soul-warming broth straight from the bowl. In a Dutch oven, saute the mushrooms, onion, garlic and ginger in oil until tender. Add the water and miso paste.

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