Miso Soup with Enoki Mushrooms

Delicious served as a starter to a poke feast or simply on its own.

        Pimp it!        

add a few thin slices of lotus root or daikon for the last 2–3 minutes of cooking

Serves 4

 

–  500 ml (17 fl oz/2 cups) dashi stock

–  4 spring onions (scallions), finely sliced

–  5 cm (2 inch) piece of fresh ginger

–  pinch of bonito flakes

–  4 dried shiitake mushrooms

–  125 g (4½ oz) fresh enoki or shiitake mushrooms

–  1 tbsp white miso paste

–  1 tbsp dark miso paste

–  1 tbsp mirin

–  240 g (8½ oz) silken tofu, cubed

–  5 g (¼ oz) dried wakame, rehydrated in cold water for 5 minutes

–  few sprigs coriander (cilantro)

Put the stock into a saucepan with half of the spring onion, the ginger, bonito flakes and dried shiitake mushrooms. Bring to the boil, then turn down the heat and simmer for 10 minutes. Strain. Return the stock to the pan and add the fresh mushrooms. Simmer for 2 minutes, then stir in the miso paste, mirin and tofu, along with the remaining spring onions. Season to taste, and simmer gently for another minute. Finish with wakame and coriander, then serve. Try pimping with a few slices of daikon or lotus root for added texture and crunch.