Best 2 Miso Soup With Tofu And Enoki Recipes

Miso soup, a traditional Japanese dish, is a nourishing and flavorful soup made with a base of dashi (Japanese soup stock) and miso paste. This versatile soup can be enhanced with various ingredients and customized to suit personal preferences. Our article features three distinct miso soup recipes that showcase the versatility of this classic dish.

The first recipe introduces a classic miso soup with tofu and wakame seaweed, providing a simple yet satisfying taste. The second recipe elevates the soup with the addition of enoki mushrooms and spinach, offering a more robust flavor and texture. For those seeking a heartier option, the third recipe incorporates chicken and vegetables, creating a well-rounded and satisfying meal. Each recipe includes detailed instructions, cooking tips, and a list of necessary ingredients, ensuring a successful culinary experience. Whether you're a seasoned cook or a beginner in the kitchen, these miso soup recipes will guide you in creating a delicious and comforting meal that embodies the essence of Japanese cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM MISO SOUP

Mushroom Miso Soup image

This miso-enriched brothy soup is pleasing on many levels. You get complex flavor with minimal effort, especially if you make the dashi in advance. All the little garnishes are optional.

Provided by David Tanis

Categories soups and stews, appetizer

Time 1h

Yield 2 large servings

Number Of Ingredients 23

Ingredients

1 piece of kombu, about 6 inches square
3 large dried shiitake mushrooms, crumbled
3 teaspoons light soy sauce
2 teaspoons mirin
2 tablespoons sake
2 teaspoons sugar
Salt to taste
3 ounces fresh shiitake mushroom caps, thinly sliced, about 2 cups
3 ounces King oyster mushrooms, thinly sliced
2 teaspoons sesame oil
2 teaspoons light soy sauce
1/2 teaspoon grated garlic
1 teaspoon grated ginger
Salt and pepper
3 tablespoons white or red miso
6 ounces silken tofu, at room temperature
Enoki mushroom tips
2 tablespoons slivered scallions
4 shiso leaves, slivered
Sunflower sprouts
2 tablespoons slivered toasted nori
Pinch of crushed red pepper
Toasted sesame seeds

Steps:

Make the dashi: Put kombu, dried shiitakes, soy sauce, mirin, sake and sugar in a large soup pot. Add 6 cups cold water. Place over medium heat, allow the liquid to barely reach a boil, then reduce heat to low and let cook at a very slow simmer for about 30 minutes. Skim foam as necessary. Let cool to room temperature. Strain through a fine-mesh sieve and add salt to taste. (Dashi may be prepared up to 2 days in advance.)
Put the sliced mushrooms in a bowl and drizzle with sesame oil and soy sauce. Add garlic and ginger and season with salt and pepper. Toss and let marinate for 10 minutes.
Put dashi in a large soup pot over medium-high heat and bring to a simmer. Add mushroom mixture and cook gently for about 5 minutes, until the mushrooms are just tender.
Remove 1/2 cup hot broth from pot and place in a small bowl. Stir in miso to dilute, then return miso-broth mixture to the pot. Taste and adjust seasoning. Once the miso has been added, do not let the soup boil.
To serve, cut the tofu in half and place a 3-ounce chunk in each of two large bowls. Ladle 2 cups of hot soup over the tofu. Sprinkle with enoki mushroom tips, scallions, shiso, sunflower sprouts, nori, red pepper and toasted sesame seeds as desired.

MISO SOUP RECIPE BY TASTY

Miso Soup Recipe by Tasty image

Here's what you need: tofu, snow pea, enoki mushroom, dashi, miso

Provided by Spencer Kombol

Categories Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

7 oz tofu
½ cup snow pea
2 oz enoki mushroom
1 ½ cups dashi
2 tablespoons miso

Steps:

Using extreme caution, cut the tofu into cubes, trim snow peas. Cut mushroom ends
In a medium size saucepan, Add dashi and bring it to a boil. Add tofu, snow peas, and enoki, for 3 minutes.
Turn of the heat. In a small dish, place miso. Add a small amount of dashi and dissolve the miso. Pour over dissolved miso into the pot. Turn back the heat and warm up the soup, right before it boils.
Enjoy!

Nutrition Facts : Calories 128 calories, Carbohydrate 16 grams, Fat 3 grams, Fiber 1 gram, Protein 9 grams, Sugar 2 grams

Tips:

Use high-quality ingredients: The flavor of your miso soup will depend on the quality of the ingredients you use. Use the best miso paste, tofu, and enoki mushrooms you can find.
Choose the right type of miso paste: There are many different types of miso paste available, each with its own unique flavor. For a light and delicate soup, use white miso paste. For a more robust flavor, use red or brown miso paste.
Don't boil the miso paste: Boiling the miso paste will kill the beneficial bacteria and enzymes that give it its flavor and health benefits. Add the miso paste to the soup after it has been removed from the heat.
Add other ingredients to taste: In addition to tofu and enoki mushrooms, you can add other ingredients to your miso soup, such as wakame seaweed, green onions, or carrots.
Serve immediately: Miso soup is best served immediately after it is made. The longer it sits, the more the flavor will fade.

Conclusion:

Miso soup is a delicious and healthy soup that is easy to make at home. With a few simple ingredients, you can create a flavorful and nutritious soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give miso soup a try!