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Recipes > 365 Days Miso Soup > Mushroom Miso Soups > Enoki Mushroom, Deep-fried Tofu and Tofu Miso Soup
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Enoki Mushroom, Deep-fried Tofu and Tofu Miso Soup
This is a combination of standard ingredients for miso soup. This is a soothing miso soup.
Ingredients (4 servings)
| Enoki mushrooms | 1/2 pack |
|---|---|
| Aburaage (Deep-fried tofu) | 1 piece |
| Tofu | 1/2 cake |
| Banno-negi (Thin green onion) | 1 stalk |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)
Directions
- Cut the base off the enoki mushrooms and divide into 2 ~ 3 smaller bunches. Remove oil from the aburaage by pouring boiling water over it and cut into proper sizes. Cut the tofu into proper sizes. Chop the banno-negi into pieces.
- Bring the dashi stock to a boil and add the enoki, aburaage and tofu. After the ingredients are cooked, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the banno-negi sprinkled.
★ A Note
Enoki, aburaage, tofu and banno-negi are all easy to obtain and allow you to prepare this miso soup easily.
