My Family's Staple Dish Enoki Mushroom Miso Soup
My Family's Staple Dish Enoki Mushroom Miso Soup

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, my family's staple dish enoki mushroom miso soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

My Family's Staple Dish Enoki Mushroom Miso Soup is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. My Family's Staple Dish Enoki Mushroom Miso Soup is something that I have loved my entire life.

Great recipe for My Family's Staple Dish Enoki Mushroom Miso Soup. I've cooked this staple miso soup for years. Please use your preferred Japanese dashi stock.

To begin with this recipe, we must first prepare a few ingredients. You can cook my family's staple dish enoki mushroom miso soup using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make My Family's Staple Dish Enoki Mushroom Miso Soup:
  1. Take 1000 ml Water
  2. Get 1/2 ~ teaspoon Japanese dashi stock powder
  3. Make ready 100 grams Enoki mushrooms
  4. Take 1 small pack Tofu
  5. Take 1 Wakame seaweed
  6. Get 1 Your preferred miso

It is commonly known as dashi, except that dashi normally includes katosuobushi shavings, which are basically flakes of dried, fermented bonito (a type of fish similar to tuna). Katosuobushi shavings bring to traditional dashis an intense umami flavour - but don't worry - you can use mushrooms. Bring the liquid to a boil in a large saucepan. Add yellow and red miso and soy sauce; stir well with a whisk until smooth.

Steps to make My Family's Staple Dish Enoki Mushroom Miso Soup:
  1. Cut the enoki mushrooms and shred them except for the stems. Put in a sieve and wash. Cut the tofu into bite-sized pieces.
  2. Add water and Japanese dashi stock powder into a pot, and bring to a boil. Add Step 1 ingredients and turn down the heat to medium. Cover with a lid and simmer.
  3. Simmer for 3 minutes. When the enoki mushrooms become soft, the umami has seeped out. You could simmer a little longer. When the water is reduced too much, add more.
  4. Add tofu and wakame seaweed. When it has cooked through, turn off the heat, and add miso. It's done.

In a Dutch oven, saute the mushrooms, onion, garlic and ginger in oil until tender. Add the water and miso paste. Ladle into bowls; garnish with green onions. Whisk in the dashi granules and red miso paste. Add the enoki mushrooms, baby bok choy, and green onions.

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