Simple & Savory Miso Soup with Enoki Mushrooms and Tofu
Simple & Savory Miso Soup with Enoki Mushrooms and Tofu
Easy Recipe for Homemade Miso Soup with Enoki Mushrooms and Tofu
Enjoy a light and clean-tasting miso soup perfect for breakfast or a light meal. This soup, featuring enoki mushrooms and tofu, offers a milder flavor profile than traditional Korean doenjang guk, making it an excellent accompaniment to rice bowls or other dishes. We’ve incorporated nutrient-rich seaweed for a simple yet nourishing bowl. The key is to let the miso paste shine, creating a subtly seasoned, wholesome soup without any additional seasonings.
Ingredients- 1/2 bunch Enoki mushrooms
- 1-2 Tbsp Miso paste (adjust to taste)
- 500ml Anchovy-Kelp Broth
- 1-2 handfuls Dried seaweed (approx. 2-3g)
- 1/2 block Tofu (approx. 150g)
Cooking Instructions
Step 1
First, trim the base of the enoki mushrooms and then slice them into 3-4 equal portions. This makes them easier to eat and integrate into the soup.
Step 2
Dice the half block of tofu into approximately 1.5cm cubes. Soak the dried seaweed in cold water for about 20-30 minutes until rehydrated and soft, then squeeze out any excess water. Soaking the seaweed while preparing other ingredients saves time.
Step 3
Let’s prepare the broth, which is key to the soup’s flavor. In a pot, combine 500ml of water with dried anchovies and a piece of kelp. Simmer for about 15 minutes, then remove the anchovies and kelp for a clear broth. For a richer, more complex flavor, you can add bonito flakes (katsuobushi) or dried shrimp to the broth. This recipe uses just anchovies and kelp for a clean taste, but feel free to customize based on your preference.
Step 4
Pour the prepared anchovy-kelp broth into a pot and bring it to a simmer over medium heat. Once simmering, add 1 tablespoon of miso paste and stir until dissolved. To ensure it dissolves smoothly, you can strain it through a sieve, but since this miso paste has no large solids, it can be mixed directly. Start with one tablespoon; the soup will be quite mild. Add more miso paste gradually until it reaches your desired saltiness. The miso paste provides enough saltiness, so no additional seasonings are needed.
Step 5
Once the broth with dissolved miso paste comes to a boil again, add the rehydrated seaweed, sliced enoki mushrooms, and diced tofu. Bring to a rolling boil over high heat for just a moment. Be careful not to overcook, as the tofu can break apart and the seaweed might become tough. Once it lightly boils, turn off the heat and serve immediately.
