Cut the enoki mushrooms and shred them except for the stems. Put in a sieve and wash. Cut the tofu into bite-sized pieces.
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.
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.
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.
Please use your preferred Japanese dashi stock. The taste varies depending on the brand, so add the amount to your liking. (We use "Hondashi" in our family.) Enoki mushrooms cook through quickly, but cooking them for longer makes the umami seep out and it's delicious.