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Miso Soup with Enoki Mushroom and Tofu

Recipe Miso Soup with Enoki Mushroom and Tofu


First:

Wash enoki mushroom briefly with water and trim root cluster. Cut into 3 in equal length. Separate the part near the root into smaller clusters.

Cut tofu (bean curd) into a size easy to eat.


Second:
Place dashi stock (basic stock) in pot and heat over high flame to boil. Add enoki mushrooms. When enoki softens, add tofu. Soften miso (soy bean paste) with some soup and add to the pot.

Remove from heat just before boiling and add coarsely chopped mitsuba (trefoil) to serve.

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