Enoki and Wakame Miso Soup

Enoki and Wakame Miso Soup

This is our family's go-to miso soup.

Ingredients: 3 servings

Enoki mushrooms
1/2 package
Wakame seaweed
15 g
2 tablespoons plus
600 ml
★Dashi stock granules
1 teaspoon


1. Soak the wakame in water to remove the salt, drain, then cut into easy-to-eat pieces.
2. Remove the tough bottom of the mushroom stem, then cut the mushrooms in half.
3. Place the ingredients marked ★ in a saucepan and bring to a boil. Add the mushrooms and simmer. Stop the heat, add miso until it dissolves, then reheat and add the wakame.

Story Behind this Recipe

I make this a lot when I'm short on time because it cooks fast!