Miso Soup with Enoki Mushrooms


Cradle a bowl of Miso Soup with Enoki Mushrooms in your hands and sip the soul-warming broth straight from the bowl.


  • One 4-inch square dried kombu, cleaned with a damp cloth

  • cup bonito flakes (fish flakes)

  • pound (1 package) enoki mushrooms, a few reserved for garnish

  • 2 tablespoons miso

  • 2 scallions, finely sliced


  1. 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.

  2. 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.

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