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Tofu and Enoki Mushroom Miso Soup

Recipe Tofu and Enoki Mushroom Miso Soup


First:

Cut tofu into bite-size pieces.

Rinse enoki mushroom (also called velvet stem or winter mushrooms) in water, chop off the root and cut into threes.


Second:
Place dashi broth in a pot and cook on medium heat. When it comes to a boil, add enoki mushroom and simmer until enoki is soft.

Add miso, soften it in the broth until it dissolves, then add tofu. Just before it boils, add chopped leeks and turn off the heat.

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