Miso Soup with Tofu and Enoki Recipe

Miso Soup with Tofu and Enoki Recipe photo by Taste of Home

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This traditional Japanese soup has a mild flavor but is so comforting. Sliced green onions provide a bit of color.—Bridget Klusman, Otsego, Michigan

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Miso Soup with Tofu and Enoki Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

15 15 30

Ingredients

2 packages (3-1/2 ounces each) fresh enoki mushrooms or 1/2 pound sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1 tablespoon canola oil
4 cups water
1/4 cup miso paste
1 package (16 ounces) firm tofu, drained and cut into 3/4-inch cubes
Thinly sliced green onions

Directions

In a Dutch oven, saute the mushrooms, onion, garlic and ginger in oil until tender. Add the water and miso paste. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Add tofu; heat through. Ladle into bowls; garnish with green onions. Yield: 5 servings.

Editor's Note: Look for miso paste in natural food or Asian markets.

Nutritional Facts 1 cup equals 147 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 601 mg sodium, 10 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Miso Soup with Tofu and Enoki in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p203