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Miso Soup with Tofu and Enoki Recipe

Miso Soup with Tofu and Enoki Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Miso Soup with Tofu and Enoki

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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."

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