NEXT RECIPE >

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

Miso Soup with Tofu and Enoki Recipe

Read Reviews
3 1 1
Publisher Photo
This traditional Japanese soup has a mild flavor but is so comforting. Sliced green onions provide a bit of color.—Bridget Klusman, Otsego, Michigan
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings

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

Nutritional Facts

1 cup: 147 calories, 8g fat (1g saturated fat), 0 cholesterol, 601mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 10g protein.

Directions

  1. 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.
Originally published as Miso Soup with Tofu and Enoki in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p203


Reviews for Miso Soup with Tofu and Enoki

AVERAGE RATING
(1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
I_Fortuna User ID: 8342880 266155
Reviewed May. 20, 2017

"One should never bring miso to a boil especially if it is the live enzyme type. It will kill all the beneficial properties. Otherwise, this is one of my favorite dishes."

Loading Image