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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
I have made this many times and it is delicious. The bonito flakes are tuna not just any fish. I sometimes use dried wood ear mushrooms or dried shitake.