Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Miso Soup with Enoki Mushrooms 3.8 (8) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 24, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Cradle a bowl of Miso Soup with Enoki Mushrooms in your hands and sip the soul-warming broth straight from the bowl. Ingredients One 4-inch square dried kombu, cleaned with a damp cloth ⅔ cup bonito flakes (fish flakes) ⅓ pound (1 package) enoki mushrooms, a few reserved for garnish 2 tablespoons miso 2 scallions, finely sliced Directions In a pot, combine the kombu and water to cover and bring to a boil. Remove the kelp and discard. Add the bonito flakes, stir well, and remove from the heat. Let the flakes settle to the bottom of the pot. Strain the stock through a fine sieve, discarding the bonito flakes. Return the stock to the pot and add the mushrooms. Cook over moderate heat for about 3 minutes, or until the mushrooms have softened. In a small bowl, stir together a ladle of stock with the miso and stir the mixture into soup. Divide the soup among 4 bowls and sprinkle with the reserved enoki and the scallions. Rate it Print