My Family's Staple Dish Enoki Mushroom Miso Soup

My Family's Staple Dish Enoki Mushroom Miso Soup

The umami of enoki mushrooms is very delicious.

Ingredients: 4 servings

1000 ml
Japanese dashi stock powder
1/2 ~ teaspoon
Enoki mushrooms
100 g
1 small pack (150 g)
Wakame seaweed
As needed
Your preferred miso
To taste


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.

Story Behind this Recipe

I've cooked this staple miso soup for years.