Enoki No Misoshiru
Enoki Miso Soup
This is a vegan recipe.
This was my second attempt at making vegan miso soup, and it was barely more successful than my other one. My daughter liked it slightly better, but not enough to finish the bowl. And, like with the kombu miso soup I made, neither the dogs nor the cats were interested in eating the leftovers. I just have to accept it, miso soup is not for us (though we like the fish-broth version at Japanese restaurants well enough).
Enoki Miso Soup
Ingredients
- 2 cups mushroom broth/dashi
- 2 Tbsp vegan miso
- 6 oz silken tofu, cut into small cubes
- 4 oz enoki mushrooms, trimmed
- 1 green onion, sliced
Directions
Heat mushroom broth in a small saucepan until it boils. In a small bowl, dissolve the miso in a cup of the hot broth. Transfer back to the saucepan and mix well. Add the tofu. Turn heat up again and warm up, making sure it doesn't boil.
Transfer to bowls and top with mushrooms and sliced green onion.
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Adapted from Anita's recipe at Daily Cooking Quest
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