Miso is a staple seasoning in Japanese cooking. It is most commonly known in the making of this simple and healthy soup.
Be sure to take advantage of the fresh produce you come across in your market. These Enoki mushrooms looked too good to pass up. Start with a basic miso soup and add whatever is fresh from the produce aisle.
Ingredients
1/2 cup water for soaking
1 Tablespoon dried Hijiki seaweed
3 cups of water
1 bunch of fresh Enoki mushrooms, separated into two portions
1/2 to 1 cup diced firm tofu, plain or spicy
3 Tablespoons white miso
Miso Soup Instructions
In a small bowl, place the seaweed and cover with water to rehydrate.
Allow to soak for 30 minutes.
In a medium pan, place the water and one portion of the mushrooms.
Bring to boil, then reduce to medium low, cover and cook about 20 minutes.
Drain the seaweed and add to the soup stock.
Add the tofu cubes.
Spoon in the miso and stir until dissolved.
Continue to heat over medium heat until all ingredients are heated through.
Place a small bundle of the raw mushrooms in each individual bowl.